Cilantro-Jalapeno Hummus And Tabouli (A La Pita Jungle) - cooking recipe

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

Preparation

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.