Bulgur wheat tabbouleh with hummus

Bulgur wheat tabbouleh with hummus

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 572 kcal
, Fat: 29 g
, Carbohydrate: 58 g
, Protein: 17 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Bulgur wheat

1 tbsp olive oil
150 g bulgur
4 ½ dl water
½ tsp salt


3 ½ tbsp apple vinegar
4 tbsp olive oil
½ tsp salt
a little pepper
250 g green asparagus, thinly sliced
200 g celery, diagonally sliced
1 bunch flat-leaf parsley, finely chopped
½ bunch peppermint, finely chopped


1 tin chickpeas (approx. 400 g, rinsed, drained
1 garlic clove
2 tbsp lime juice
2 tbsp olive oil
¼ tsp ground cumin
½ tsp salt
a little pepper

To serve

2 pita breads
1 tbsp olive oil
1 burrata (150 g)
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How it's done

Bulgur wheat

Heat the oil in a pan. Add the bulgur wheat, sauté for approx. 2 mins. while stirring. Pour in the water, cover and simmer for approx. 12 mins., season with salt.


Combine the vinegar and oil in a bowl, season. Add the bulgur wheat, asparagus, celery and herbs, mix.


Puree the chickpeas with the garlic, lime juice and oil, season.

To serve

Brush the pitas with oil. Brown for approx. 2 mins. on each side in a hot frying pan, remove and cut into pieces. Plate up the tabbouleh with the hummus, pita bread and burrata.

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