Cilantro-Jalapeno Hummus and Tabouli (A La Pita Jungle)
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 Recipe #436722.
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INGREDIENTS
NutritionTabouli
- 1⁄4cup quinoa
- 1⁄2cup water
- 1
- 4
- 1 1⁄2
- 3tablespoons olive oil
- 1pinch black pepper
- 1pinch salt
Hummus
- 2
- 2large garlic cloves
- 2
- 1⁄3cup tahini paste
- 1teaspoon kosher salt
- 1⁄4teaspoon cayenne pepper
- 1⁄4teaspoon cumin
- 1tablespoon olive oil
- 2large jalapenos
- 3⁄4
Dippers
- 5whole wheat pita bread
- 2
DIRECTIONS
- 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.