Cilantro-jalapeno Hummus And Tabouli (a La Pita Jungle)

Total Time: 25 hrs 15 mins Preparation Time: 25 hrs Cook Time: 15 mins

Ingredients

• 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
• 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)
• 5 whole wheat pita bread
• 2 cucumbers, sliced

Recipe

• 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.