I am a sucker for Mediterranean cuisine, and could eat tabbouleh, hummus, and falafel nearly every single night. Although I do not eat the region’s food THAT often, I do make it once or twice a week. I enjoy boosting the nutritional value of traditional recipes with superfoods. I’ll add spirulina to falafel, turmeric to hummus, and swap hemp seeds for bulgar in tabbouleh salad as I have done here.
Makes: (4) 1-cup side dishes, or two entrée portions.
2 medium garlic cloves, peeled
1 teaspoon sea salt
6 tablespoon fresh lemon juice
1/2 cup extra virgin olive oil
1 cup hemp seeds
2 plum tomatoes, peeled, and diced small
2 cups curly parsley, minced
1/3 red onion, diced small
1. With a mortar and pestle, mash garlic and sea salt into a paste. Transfer to a small bowl and add lemon juice. Slowly whisk in olive oil and set aside.
2. In a large bowl, mix lemon juice mix, hemp seeds, tomatoes, parsley, and onion. Enjoy alone or with hummus and other Mediterranean classics.