Feeding Art

Cook, eat, dream, play.....Foodstory by Inga
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Veggies and Salads/Povrće i Salate

Tabbouleh – Hummus – Flatbread

I did prepare this dish, with little changes, thanks to the lovely Mamma and Daughter from Blog www.allomamanwhatscooking.com

I am really pleased to follow theirs Instagram because their photos are very natural and opens appetite thanks simple recipes and fresh ingredients. Their photos are real, ‘’no filter’’ photos, no matter is it about the moment in the kitchen, simple photo of beautiful, colorful spices and vegetables of photos of finished dish. This dish, Faro+Tabbouleh I did notice instantly because it has all ingredients I really love. It is very simple and easy to make, the most of the time you need to prepare homemade hummus (if you make it from fresh chickpeas, because you need to soak them in water about 12 hours).

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Because of lemon, fresh mint, basil and homemade olive oil (my is from Insel Korčula/Croatia), dish is very refreshing, light and I can recommended it to use it as filling for wraps…you are not going to regret if you try it, just send us some photos 🙂

For Tabbouleh:

Faro

Mini tomatoes, different colors

Cucumber

Asparagus, green

Avocado

Lemon

Parsley, Basil and Mint

Salt and pepper

Olive oil

Cashew nut

For Hummus:

Tahini paste

Chickpeas

Lemon juice

Chili powder

Ground cumin

1 garlic clove

Sweet paprika powder

Water as needed

Flatbread:

Link: http://feeding-art.com/2017/08/20/roasted-vegetables-with-flatbreadpeceno-povrce-s-lepinjama/

For Tabouleh: Cook Faro according to package instruction and cool it down. Wash mini tomatoes and cut it in half, bigger pieces cut in four. Peel cucumber and slice in thin half moon. Cut lower part of asparagus and cut the rest diagonal in thin slices.

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Grill it shortly. Toast cashew nuts. Slice avocado thinly. Mix it all together and season with salt, pepper, olive oil and lemon juice.
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Add finely chopped parsley, mint and basil.

For Hummus: Cook chickpeas after instruction (or buy a can of cooked chickpeas).

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Mix it with tahini paste, lemon juice, pepper, chili powder, cumin, garlic, olive oil and little bit of water if needed. Mix it until you get smooth mixture.

To serve:

Spread on the plate thin layer of humus, sprinkle with some paprika powder and pour some homemade olive oil.

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In the middle of hummus place some Tabbouleh and decorate with parsley, basil and mint. Serve with flatbread.

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-Croatian version-

Recept, uz vrlo male izmjene, preuzet je s bloga www.allomamanwhatscooking.com koje uspješno uređuju i vode mama i kćer.

Rado pratim njihov instagram jer su im slike prirodne i otvaraju apetit svojim jednostavnim receptima i svježim namirnicama. Volim njihove fotografije jer su, kako ih ja nazivam, stvarne fotografije J, bilo da se radi o trenutku kuhanja, jednostavnoj fotografiji prekrasnih začina i povrća ili pak gotovih jela. Tako sam i ovaj Tabouleh s humusom lako uočila jer povezuje sve namirnice koje volim :). Najduže traje izrada humusa ako ga radite kao ja od svježeg slanutka kojeg je potrebno prethodno namakati u vodi barem 12 sati kako bi se brže skuhao. Sve ostalo, kao i domaće lepinje, gotovo je u vrlo kratkom vremenu. Zbog limuna i domaćeg maslinovog ulja (moje je s Korčule) jelo je osvježavajuće, lagano i bilo bi odlično u kombinaciji s wrap tijestom…

Za Tabouleh:

Pir

Mini rajčice raznih boja

Svježi krastavac

Zelene šparoge

Avocado

Limun

Svježi peršin, bosiljak i menta

Sol i papar

Maslinovo ulje

Indijski oraščići

Za Humus:

Tahina pasta

Slanutak

Sok limuna

Čili u prahu

Mljeveni kim

1 češnjak češnjaka

Slatka paprika u prahu

Po potrebi malo vode

Lepinje:

Link: http://feeding-art.com/2017/08/20/roasted-vegetables-with-flatbreadpeceno-povrce-s-lepinjama/

Za Tabouleh: Ječam skuhati po uputi na pakiranju i ohladiti. Mini rajčice oprati i prepoloviti, a veće narezati na četvrtine. Krastavac oguliti i narezati na tanke polumjesece. Zelenim šparogama odsjeći donji dio te ih dijagonalno nasjeći na tanke ploškice i kratko ih na tavi grilati. Indijske oraščiće tostirati na tavi bez masnoće. Avokado narezati na tanke ploške. Sve zajedno pomiješati i začiniti sa soli, paprom, maslinovim uljem i sokom od limuna. Narezati svježi bosiljak, mentu i peršin te pomiješati s ostalim sastojcima.

Za Humus: slanutak skuhati prema uputi na vrećici (ili kupiti slanutak u konzervi koji je već skuhan). Staviti u multipraktik te dodati tahini pastu, sok limuna, papar, čili u prahu, kumin, češnjak, maslinovo ulje i po potrebi malo vode. Sve dobro izmiksati dok ne dobijete glatku, jednoličnu smjesu.

Serviranje:

Na tanjur staviti tanki sloj humusa, posuti s malo paprike u prahu te preliti s malo domaćeg maslinovog ulja. Na humus staviti Tabouleh i dekorirati s listićima peršina, bosiljka i mente. Servirati uz lepinje narezane na trokutiće.

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