Hummus made with great northern beans, lemon juice, tahini, and parsley pesto
Well, the garlic scapes are done and my basil is just now sprouting, but I am flush with parsley. I planted it last fall from summer harvested seed, and I have quite a bit. I prefer the flat Italian variety, which seems to last longer (before it bolts) in Oklahoma. Yesterday I made tabouli, and today I made a parsley pesto, which I incorporated into a hummus.
You can find many variations of tabouli (see below) on the Internet and at restaurants which usually call for the fine grained bulgar wheat, but I prefer using the larger grain #3 or #4 grind. (Recently I was informed by an imperious lady in the checkout lane at the Mediterranean Deli that I was doing it all wrong.) I use green onions, cucumber, tomatoes, lemon juice, olive oil, salt, and pepper, and lots of parsley in my tabouli. Occasionally I’ll add a handful of chopped mint. I soak my bulgar in cold water for about 20 minutes and then drain it adding the other ingredients. Some of the recipes call for boiling water, but I’ve found that if the wheat soaks up too much water the tabouli will be mushy and bland, so I’m sticking with my method. I use very little oil when I make it, and no one seems to mind. Also, this isn’t something you can make on the spur of the moment – you need to let the mixture sit for several hours or overnight for the flavors to develop.
Another good use for parsley is in potato salad. Mike makes a great salad using about half mayo and half plain yogurt, mustard, dill pickles, red potatoes, onions, celery, salt, pepper, and parsley. Large amounts of parsley are also great in a Greek salad.
I’ve found a couple other salads to try, such as this parsley salad from the Food Network, and this chickpea, carrot, and parsley salad. If a nice bit of lamb comes my way, I may try this, too.
*Apologies to Dr. Suess