Broccoli Broad Bean And Cucumber Tabouli With Creamy Hummus Dressing
Try this tabouli recipe packed with greens and a creamy hummus dressing. Perfect for a light lunch or as a salad side at dinner.
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Saucepan
- Colander
- Spoon
- Plate
Ingredients
- 800g broccoli florets, roughly chopped
- 2 cloves garlic, crushed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt flakes
- ½ teaspoon cracked black pepper
- 2 cups flat-leaf parsley leaves, finely chopped, plus extra to serve
- 1 cup mint leaves, finely chopped, plus extra to serve
- 2 cups (300g) frozen broad (fava) beans, blanched and peeled
- 1 long green chilli, thinly sliced
- 170g Lebanese cucumber, thinly sliced
- ¼ cup (60g) store-bought hummus
- 2 tablespoons water
- 2 teaspoons lemon juice
- cracked black pepper
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