Cilantro Jalapeno Hummus And Tabouli A La Pita Jungle Recipe

Name: Cilantro Jalapeno Hummus And Tabouli A La Pita Jungle
Prep time: 1440 min
Cook time: 1515 min
Total time: 2955 min
Yield: Serves 1 or more
Ingredients: 1 cup quinoa; 2 1/4 cups water, plus more as needed; 1 cup finely chopped fresh parsley; Green Onions; 6 tablespoons lemon juice; 1/2 cup olive oil; 1/2 teaspoon black pepper; 1 teaspoon salt; 1 (15-ounce) can garbanzo beans; 2 cloves garlic; Limes; 1/4 cup tahini paste; Kosher Salt; Cayenne Pepper; 1 teaspoon ground cumin; 2-3 tablespoons chopped fresh jalapenos; 1/2 cup chopped fresh cilantro; Pita bread, for serving; Cucumbers, sliced, for serving; 1/2 cup finely chopped fresh mint; 1/4 cup finely chopped red onion

Recreate the magic of Pita Jungle's addictive Cilantro Jalapeno Hummus and Tabbouleh at home! This vibrant vegetarian recipe, packed with fresh cilantro, spicy jalapeno, and protein-rich quinoa tabbouleh (instead of bulgur), will wow even the most dedicated meat-lovers. This recipe features a flavorful hummus variation and a quick-cooking quinoa tabbouleh that's ready in under 30 minutes. The 24-hour marination time for the tabbouleh enhances the flavors. Get ready for an explosion of taste! #vegetarian #hummus #tabbouleh #pitajungle #quinoa #cilantro #jalapeno #easyrecipe #veganoption

Prep Time 1440 mins

Cook Time 1515 mins

Calories 640.5 kcal

Protein 40g

Rating 5.0 (5 Reviews)

Cilantro Jalapeno Hummus And Tabouli A La Pita Jungle

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cilantro Jalapeno Hummus And Tabouli A La Pita Jungle

1 cup quinoa
2 1/4 cups water, plus more as needed
1 cup finely chopped fresh parsley
Green Onions
6 tablespoons lemon juice
1/2 cup olive oil
1/2 teaspoon black pepper
1 teaspoon salt
1 (15-ounce) can garbanzo beans
2 cloves garlic
Limes
1/4 cup tahini paste
Kosher Salt
Cayenne Pepper
1 teaspoon ground cumin
2-3 tablespoons chopped fresh jalapenos
1/2 cup chopped fresh cilantro
Pita bread, for serving
Cucumbers, sliced, for serving
1/2 cup finely chopped fresh mint
1/4 cup finely chopped red onion

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How to Make Cilantro Jalapeno Hummus And Tabouli A La Pita Jungle

**Tabbouleh:**
Rinse 1 cup quinoa in a fine-mesh sieve until water runs clear.
Combine rinsed quinoa and 2 cups water in a small saucepan.
Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes, or until all water is absorbed.
Fluff with a fork and let cool completely.
In a large bowl, combine cooled quinoa, 1 cup finely chopped fresh parsley, 1/2 cup finely chopped fresh mint, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped fresh jalapeno (adjust to taste), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Gently toss to combine. Cover and refrigerate for at least 1 hour, or preferably overnight, to allow flavors to meld.
**Hummus:**
In a food processor, combine 1 (15-ounce) can chickpeas (drained and rinsed), 1/4 cup tahini, 1/4 cup lemon juice, 2 cloves garlic, 1/4 cup olive oil, 1/4 cup water, 1/4 cup chopped fresh cilantro, 1-2 tablespoons chopped jalapeno (adjust to taste), 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Process until smooth and creamy, adding more water, 1 tablespoon at a time, as needed to reach desired consistency.
**To Serve:**
Spread hummus evenly onto 5 plates.
Top each serving of hummus with a portion of the tabbouleh.
Serve immediately with warm pita bread and sliced cucumbers.