Cilantro-Jalapeno Hummus And Tabouli (A La Pita Jungle) Recipe

Name: Cilantro-Jalapeno Hummus And Tabouli (A La Pita Jungle)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tabouli; 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; Hummus; 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); Dippers; 5 whole wheat pita bread; 2 cucumbers, sliced

Servings: persons

Tabouli
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
Hummus
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)
Dippers
5 whole wheat pita bread
2 cucumbers, sliced

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

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Tabouli, 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), and more.

Yes, Cilantro-Jalapeno Hummus And Tabouli (A La Pita Jungle) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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