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    You are in: Home / Recipes / Cilantro-Jalapeno Hummus and Tabouli (A La Pita Jungle) Recipe
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    Cilantro-Jalapeno Hummus and Tabouli (A La Pita Jungle)

    Cilantro-Jalapeno Hummus and Tabouli (A La Pita Jungle). Photo by Robyn's Cookin'

    1/1 Photo of Cilantro-Jalapeno Hummus and Tabouli (A La Pita Jungle)

    Total Time:

    Prep Time:

    Cook Time:

    25 hrs 15 mins

    25 hrs

    15 mins

    Robyn's Cookin''s Note:

    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.

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    Ingredients:

    Serves: 5

    Yield:

    Units: US | Metric

    Tabouli

    Hummus

    Dippers

    • 5 whole wheat pita bread
    • 2 cucumbers, sliced

    Directions:

    1. 1
      Tabouli:.
    2. 2
      Place quinoa in a fine-mesh wire strainer.
    3. 3
      Rinse several times, rubbing the grains together to remove the bitter outer layer.
    4. 4
      Place water and quinoa in a small saucepan.
    5. 5
      Bring to a boil then reduce heat to a simmer and cover.
    6. 6
      Cook for 10 to 15 minutes or until all water has been absorbed.
    7. 7
      Let cool.
    8. 8
      Once the quinoa has cooled completely, mix together with the rest of the ingredients.
    9. 9
      Refrigerate for at least one hour or overnight.
    10. 10
      Hummus:.
    11. 11
      Add all ingredients, except for the reserved garbanzo bean juice, to the work bowl of your food processor.
    12. 12
      Process until well blended.
    13. 13
      While the processor is still running, slowly add reserved garbanzo bean juice through the feed chute until desired consistency is reached.
    14. 14
      To Serve:.
    15. 15
      Spread the hummus evenly onto 5 dinner plates.
    16. 16
      Split the tabouli into 5 servings as well, and plop into the center of each plate on top of the hummus.
    17. 17
      Serve with pitas and sliced cucumbers.

    Ratings & Reviews:

    • on January 24, 2014

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 24, 2014

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2014

      55

      My review is only for the hummus. I, too, am a PJ addict, and LOVE this hummus. This recipe is fantastic! I always wondered why my hummus wasn't creamy like PJ. Now I know - it needs tahini paste! I made my own in the coffee grinder (just sesame seeds and olive oil, and you can make only what you need - no waste!) Also, adding back in some of the bean juice gave it a great texture as well. I recommend starting small with the jalapeno and cilantro, and adding more to taste. GREAT recipe, thanks!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Cilantro-Jalapeno Hummus and Tabouli (A La Pita Jungle)

    Serving Size: 1 (505 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 640.4
     
    Calories from Fat 207
    32%
    Total Fat 23.1 g
    35%
    Saturated Fat 3.1 g
    15%
    Cholesterol 0.0 mg
    0%
    Sodium 1249.3 mg
    52%
    Total Carbohydrate 93.6 g
    31%
    Dietary Fiber 14.3 g
    57%
    Sugars 4.6 g
    18%
    Protein 20.2 g
    40%

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