By Grocery List Plus Editorial Staff | Published on June 10, 2026
Serves 10
77 cal · 45 min
Mediterranean Tabbouleh Hummus Dip
Recipe GLPR37e4e7e5c7bbf8
A stunning layered dip that combines creamy hummus with bright, herbed tabbouleh salad. Two varieties of hummus—classic and roasted garlic—are interspersed with a fresh mixture of bulgur, tomatoes, lemon juice, parsley, and mint. Perfect as an appetizer or party dip served alongside pita chips.
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Ingredients
1/4 cup dried bulgur
1 cup water
salt, to taste
2 medium beefsteak tomatoes, seeded and chopped
1 juice of 1 lemon
1 1/2 cups chopped fresh parsley
1 cup chopped fresh mint
12 oz classic hummus
12 oz roasted garlic hummus
Directions
In a small pot, combine the bulgur, water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer uncovered for 12–15 minutes until the water is completely absorbed and the bulgur is tender. Remove from heat and let cool slightly.
While the bulgur cools, prepare the tabbouleh: in a large bowl, combine the seeded and chopped tomatoes, lemon juice, chopped parsley, and chopped mint. Gently fold in the cooled bulgur and season with salt to taste.
Spread the classic hummus evenly across the bottom of an 8×8-inch baking pan or shallow serving dish, creating an even layer.
Spoon half of the prepared tabbouleh mixture over the classic hummus layer, distributing it evenly.
Spread the roasted garlic hummus over the tabbouleh layer in an even layer.
Top with the remaining half of the tabbouleh mixture, spreading gently to cover.
Serve the dip immediately or cover and refrigerate until ready to serve. Accompany with pita chips for dipping.
Comments
All ingredients are stocked at every Charlotte-area chain—bulgur at any Kroger banner or ALDI, hummus at Food Lion or Harris Teeter, fresh herbs at Walmart or Publix. Cost per serving is roughly $0.80 to $1.00, kept low by bulgur and bulk hummus; the only variable is whether you buy premium mint or accept dried. The stated 45 minutes is honest if you buy pre-minced garlic hummus and don't chop herbs by hand, though fresh parsley and mint need a light dice. It reheats poorly because of the fresh herbs' texture, making it a better same-day dip, and while it feeds 10 as an appetizer, it's not a main course; North Carolina's coastal access to fresh herbs is a minor plus, but this recipe doesn't leverage local shrimp, collards, or sweet potatoes at all.
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