Sonya’s Hommus, Tabouleh, Armenian Potato Salad:

Hommus

3 cans Garbanzo Beans

½ to ¾ cup tahini

Juice of  2 Lemons

6 cloves garlic

Salt to taste

Blend together in food processor until smooth. Serve with pita bread.

Tabouleh:

2 cups bulghur wheat2 bunches parsley, minced

1 sweet onion, diced

3 tomatoes, diced

Juice of 2 lemons

1 cup olive oil

Salt to taste

Mix all ingredients together. Refrigerate 3-4 hours, or overnight. Serve on bed of lettuce.

Armenian Potato Salad: 

10 medium white or red potatoes, boiled and cooled

½ large purple onion, thinly sliced

¾ cup finely minced fresh parsley

½ cup salad oil

¼ cup fresh lemon juice

salt and pepper to taste

Mix all ingredients together, chill and serve.