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

Recipe by Robyns Cookin
READY IN: 25hrs 15mins




  • Tabouli:
  • 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.
  • Hummus:
  • 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.