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.<\/p>\n
For 2 Servings:<\/p>\n
– Olive oil: 20 ml
\n– Garlic: 1 clove
\n– Cilantro: 5 g
\n– Lemon juice: 2 tablespoons
\n– Red cabbage: 100 g
\n– Chickpeas: 160 g
\n– Water: 4 tablespoons (additional as needed)
\n– Tahini: 2 tablespoons
\n– Salt: 1 pinch
\n– Sesame seeds: 1 teaspoon
\n– Chili powder: 1 pinch<\/p>\n
Total Time: 12 minutes<\/p>\n
– Prep: 10 minutes
\n– Cook: 2 minutes<\/p>\n
1. Blanch the Cabbage<\/strong><\/p>\n 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.<\/p>\n 2. Blend the Ingredients<\/strong><\/p>\n 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.<\/p>\n 3. Achieve a Creamy Texture<\/strong><\/p>\n 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.<\/p>\n 4. Garnish and Serve<\/strong><\/p>\n 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.<\/p>\n Enjoy this delightful twist on hummus as a dip or a spread, bringing both color and zest to your table.<\/p>\n\n\n