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

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“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 Hummus.”
25hrs 15mins

Ingredients Nutrition


  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.

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