Prep 25 hrs
Cook 15 mins
I'm addicted to this dish at a local pita chain and had to re-create it at home. The flavor combinations are out of this world; every bit is sheer heaven, I'm not even kidding! My taste buds have never experienced such excitement. This is a vegetarian recipe that will please non-vegetarians (my husband and I are both meat eaters). Pita Jungle uses bulgur in their tabouli (which is traditional) but I use quinoa in mine, to boost the protein a little, and I can't tell the difference in flavor. Prep time includes the recommended 24-hour "marinate" time for the tabouli. The hummus recipe is a variation of my Hummus.
- 1⁄4 cup quinoa
- 1⁄2 cup water
- 1 bunch fresh parsley, finely chopped (in this dish I prefer the texture of the curly parsley)
- 4 large green onions, chopped
- 1 1⁄2 lemons, juice of
- 3 tablespoons olive oil
- 1 pinch black pepper
- 1 pinch salt
- 2 (15 ounce) cans garbanzo beans, drained but juice from one can reserved
- 2 large garlic cloves
- 2 limes, juice of
- 1⁄3 cup tahini paste
- 1 teaspoon kosher salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon cumin
- 1 tablespoon olive oil
- 2 large jalapenos
- 3⁄4 cup fresh cilantro (about 1/2 a bunch)
- 5 whole wheat pita bread
- 2 cucumbers, sliced
- Place quinoa in a fine-mesh wire strainer.
- Rinse several times, rubbing the grains together to remove the bitter outer layer.
- Place water and quinoa in a small saucepan.
- Bring to a boil then reduce heat to a simmer and cover.
- Cook for 10 to 15 minutes or until all water has been absorbed.
- Let cool.
- Once the quinoa has cooled completely, mix together with the rest of the ingredients.
- Refrigerate for at least one hour or overnight.
- Add all ingredients, except for the reserved garbanzo bean juice, to the work bowl of your food processor.
- Process until well blended.
- While the processor is still running, slowly add reserved garbanzo bean juice through the feed chute until desired consistency is reached.
- To Serve:.
- Spread the hummus evenly onto 5 dinner plates.
- Split the tabouli into 5 servings as well, and plop into the center of each plate on top of the hummus.
- Serve with pitas and sliced cucumbers.
Delicious! Made both the tabouli and the hummus, but served them separately. The only change I made was to use lemon juice in the hummus and I used much less jalapeno as I felt it would be too spicy along with the cayenne. Sooo good with sea salt pita chips and blue corn tortilla chips. Made for Zaar Chef Alphabet Soup, January, 2014.
WOW! This is my first time making homemade hummus. I an a huge fan of PJ. So I was skeptical about how it would turn out. I made one small change. I used a one whole bunch of cilantro and it turned out amazing! Now if I can just find PJ's chicken recipe I would be in HEAVEN!
Outstanding. Almost better than PJ but added a bit more cumin and aka my Lebanese friend boiled drained garbanzo beans for 10 minutes (after rinsing), then used that liquid to thin.