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.
Provided by Robyns Cookin
Categories Low Cholesterol
Time P1DT1h15m
Yield 5 , 5 serving(s)
Number Of Ingredients 20
Steps:
- 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.
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Mutagubya Lawrence
[email protected]I can't wait to try this recipe!
Slim Diva
[email protected]Thanks for sharing this recipe!
Sakibu Yahuza
[email protected]This recipe is a keeper!
Akena Kenneth
[email protected]I'm definitely making this recipe again!
Alice Canuroma
[email protected]This is a great recipe for a party or potluck. It's easy to make and everyone will love it.
Roksana Monica
[email protected]I made this recipe for my family and they all loved it! Even my kids, who are picky eaters, enjoyed the hummus and tabouli.
Rabiu Hussaini
[email protected]This recipe is a bit spicy for my taste, but I still enjoyed it. I think it would be great for people who like their food with a little bit of a kick.
Musa Ch
[email protected]I'm not a huge fan of cilantro, but I still enjoyed this recipe. The jalapenos and tabouli helped to balance out the flavor of the cilantro.
Aziz Danish
[email protected]This recipe is easy to make and doesn't require any special ingredients. I was able to find everything I needed at my local grocery store.
Mouadh Aiouna
[email protected]I love the combination of flavors in this recipe. The cilantro and jalapenos give the hummus a nice kick, while the tabouli is light and refreshing.
Sameer Acharya
[email protected]This recipe is a great way to use up leftover cilantro and jalapenos. I always have these ingredients on hand, so it's nice to have a recipe that I can use them in.
Leilani Mendez
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the hummus and tabouli, and they all asked for the recipe. I'm definitely making this again.
imere kesy
[email protected]This cilantro jalapeno hummus and tabouli combo is amazing! The hummus is creamy and flavorful, with just the right amount of heat from the jalapenos. The tabouli is refreshing and light, with a nice crunch from the bulgur. Together, they make a deli