Recipe by Robyn's Cookin'
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.
Top Review by DailyInspiration
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.
- 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
Directions See How It's Made
- 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.