Cilantro-Jalapeno Hummus and Tabouli (A La Pita Jungle)
photo by Robyns Cookin
- Ready In:
- 25hrs 15mins
- Ingredients:
- 20
- Serves:
-
5
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
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.
Reviews
-
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.
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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!!
RECIPE SUBMITTED BY
<p>I never realized how easy it is to create restaraunt-quality dishes at home until I lived with my grandparents over one of my summer breaks from college. As soon as I got my first apartment (a year or so later), I started cooking and have been addicted ever since! I like to challenge myself with new ingredients and techniques. I'm big on research, and will spend hours learning the how to's of new ideas ahead of time, because there's nothing more depressing than making a disappointing meal! <br /><br />I've taken it upon myself to be in charge of Thanksgiving dinner for the past 5 years (I'm 27 now)...I enjoy the challenge, and think I put together a pretty darn good spread! :) <br /><br />My fiance and I both LOVE to eat good food, but although we won't deny ourselves some wings and a beer now and again, we try to eat pretty healthfully on a day-to-day basis.</p>