A Vibrant Twist on Classic Hummus
This colorful and original take on traditional hummus incorporates lightly blanched raw red cabbage, making it creamy, refreshing, and slightly tangy. This hummus variant is also a fantastic way to repurpose leftover red cabbage, embodying a smart no-waste kitchen strategy.
Ingredients
For 2 Servings:
– Olive oil: 20 ml
– Garlic: 1 clove
– Cilantro: 5 g
– Lemon juice: 2 tablespoons
– Red cabbage: 100 g
– Chickpeas: 160 g
– Water: 4 tablespoons (additional as needed)
– Tahini: 2 tablespoons
– Salt: 1 pinch
– Sesame seeds: 1 teaspoon
– Chili powder: 1 pinch
Preparation
Total Time: 12 minutes
– Prep: 10 minutes
– Cook: 2 minutes
Steps
1. Blanch the Cabbage
Begin by chopping the red cabbage into pieces. Plunge them into a pot of boiling water for 1 to 2 minutes. Immediately cool the cabbage in a bowl of ice water and then thoroughly drain.
2. Blend the Ingredients
In a blender, combine the water, lemon juice, and 15 ml of olive oil. Add the chickpeas, blanched red cabbage, tahini, garlic, and a pinch of salt.
3. Achieve a Creamy Texture
Pulse for a few seconds, then blend on high speed until the mixture is smooth and creamy. Add a little more water if needed to achieve the desired consistency.
4. Garnish and Serve
Transfer the hummus to a serving bowl. Use the back of a spoon to create swirls in the surface. Drizzle with 5 ml of olive oil and sprinkle with sesame seeds, cilantro, and chili powder.
Enjoy this delightful twist on hummus as a dip or a spread, bringing both color and zest to your table.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.