PITA JUNGLE HUMMUS RECIPES

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CILANTRO-JALAPENO HUMMUS AND TABOULI (A LA PITA JUNGLE ...



Cilantro-Jalapeno Hummus and Tabouli (A La Pita Jungle ... image

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.

Total Time 25 hours 15 minutes

Prep Time 25 hours

Cook Time 15 minutes

Yield 5 , 5 serving(s)

Number Of Ingredients 20

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

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.

Nutrition Facts : Calories 640.5, FatContent 23.1, SaturatedFatContent 3.2, CholesterolContent 0, SodiumContent 1249.3, CarbohydrateContent 93.7, FiberContent 14.3, SugarContent 4.7, ProteinContent 20.2

CHICKEN AND HUMMUS ON PITA | BETTER HOMES & GARDENS



Chicken and Hummus on Pita | Better Homes & Gardens image

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 32 minutes

Prep Time 20 minutes

Number Of Ingredients 17

1 15 ounce can garbanzo beans, rinsed and drained
½ cup fresh cilantro leaves
3 tablespoons lemon or lime juice
3 tablespoons water
2 cloves garlic
? teaspoon salt
Dash bottled hot pepper sauce
1 tablespoon olive oil
1 teaspoon lemon juice
¼ teaspoon paprika
Dash salt
Dash pepper
4 small skinless, boneless chicken breast halves (12-ounces total)
2 whole wheat pita breads, split and toasted
¾ cup coarsely chopped Roma tomatoes
½ cup sliced cucumber
Plain fat-free yogurt

Steps:

  • For hummus, in a blender container or food-processor bowl, combine garbanzo beans, cilantro, lemon or lime juice, water, garlic, 1/8 teaspoon salt, and hot pepper sauce. Cover; blend or process until smooth. Refrigerate. (Serve any leftovers with crackers.)
  • Combine oil, lemon juice, paprika, dash salt, and pepper. Place chicken on an unheated rack of a broiler pan. Brush both sides of chicken with the oil mixture. Broil 4 to 5 inches from heat for 7 minutes. Turn; broil 5 to 8 minutes more or until chicken is tender and no longer pink. Cool; cut into strips.
  • To serve, spead hummus over toasted pita; top with the chicken, tomatoes, cucumber, and yogurt. Makes 4 servings.

Nutrition Facts : Calories 311 calories, CarbohydrateContent 36 g, CholesterolContent 45 mg, FatContent 8 g, ProteinContent 25 g, SaturatedFatContent 1 g, SodiumContent 664 mg

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