Blueberry-Mint Tabbouleh and Hummus
Beer Recommendation
Stella Artois
Ingredients
- 2 (5.25-oz) boxes tabbouleh salad mix
- 6 Tbsp olive oil, divided
- 3 Tbsp fresh lemon juice
- 1 pint miniature multicolor heirloom tomatoes, halved
- 1 seedless cucumber, halved lengthwise and thinly sliced
- 1 pint blueberries
- ¼ cup chopped fresh mint
- 1 (17-oz) container plain hummus
- 1 (8-oz) block feta cheese
- Garnish: fresh mint
- 2 (8-oz) pkg pita chips
Instructions
- Prepare tabbouleh salads according to package directions. Stir in 3 Tbsp oil and lemon juice; cover, and refrigerate at least 4 hours.
- Stir tomatoes, cucumber, blueberries, and mint into chilled tabbouleh.
- Spread hummus on a serving platter; arrange tabbouleh salad and feta over hummus. Drizzle with 3 Tbsp oil, and garnish with mint, if desired. Serve with pita chips.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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