Black Bean Hummus and Tabouleh

Thanks, Mark and Kristi for the black bean hummus suggestion; I will seriously never use chickpeas again.

Black Bean Hummus

1 can black beans with 1/2 their juice
juice of 2 lemons
3 cloves roasted garlic
7 tbs tahini

Puree all in your food processor and refrigerate.

Tabouleh

(play with the quantities)
juice of 2 lemons
1c cooked bulgar wheat
cucumber, diced
mint, chopped
parsley, chopped
tomato, diced
scallions, chopped
olive oil
salt

Prepare bulgar wheat according to package directions (cooks a lot like cous-cous or quinoa: bring water to a boil and simmer for 12-15 minutes). Mix in with the rest of your ingredients and refrigerate. Serve chilled.