Hummus With Tabbouleh

Ingredients:
Hummus:2 cups cooked peeled chickpeas (cook time for pre-peeled dry chickpeas is about 90 minutes)
1 clove garlic, green sprout removed, minced
1/2 cup tahini, well-stirred before measuring
1/2 teaspoon kosher salt
Juice of 1 lemon
Chickpea cooking water, or water, as needed
Extra virgin olive oil, for finishing

Tabbouleh:
1/4 cup fine bulgur
2 bunches curly parsley, washed, dried, picked from stems, and finely chopped
1 large ripe tomato, seeds removed and finely diced
2 scallions, thinly sliced
Handful fresh mint leaves, finely chopped
2 tablespoons extra virgin olive oil
Juice of 1 lemon
1 teaspoon kosher salt
Few grinds of black pepper
1 teaspoon Mint Salt or dried mint, crushed, plus more for finishing

Directions:
Hummus:
In the bowl of a food processor, puree the chickpeas and garlic until a thick paste forms. Give this a full 3 minutes to get the chickpeas very well pureed. With the machine running, add the tahini, salt, and lemon juice. Taste and see if you'd like the hummus thinner or lighter. If so, Slowly add cold cooking liquid or water, a tablespoon at a time, and process for 3 minutes, or until the hummus is very smooth. Taste and adjust with salt and lemon juice as needed.

Tabbouleh:
In a small bowl, rinse the bulgur and barely cover with cool water. Set aside to soften while you chopped the herbs and vegetables.

In a medium bowl, combine the chopped parsley, tomatoes, scallions, and mint. Add the bulgur, and season the salad with the olive oil, lemon juice, salt, pepper, and dried mint. Taste and adjust as needed.

Assemble the platter:
On a beautiful platter about 12"- to 14"-inch platter, dollop the hummus on one side and create a well out of 3/4 of the hummus, leaving the center flat. Spoon the tabbouleh onto the platter, partially over the center of the hummus and filling the other side of the platter. Drizzle the hummus generously with olive oil, and dust with more dried mint. Serve immediately.