Cannellini Bean and Purple Cabbage Hummus

Ever thought that hummus needed a little dash of color? Us too! Though ube is a popular shade of purple, an ube hummus might be a little bit of a stretch. This hummus uses purple cabbage to get its beautiful hue. We’ve also used cannellini beans to add extra protein and a deeper flavors than your typical hummus. Paprika and red pepper flakes give it a kick, too. This hors d’oeuvre will be a guaranteed conversation-starter at any party. It could also be a great vegan lunch item. We think it would also make a great spread over warm bread at the dinner table. Give it a try at your own table! 

Why is Purple Cabbage Purple? 

Purple cabbage gets its unique color from anthocyanin. Anthocyanin levels depend on the pH (acidity level) of the soil. The shade of purple can vary depending on the pH level of the soil where the cabbage is grown. In acidic soil, the leaves will be more reddish. Neutral soil will give you the delightful purple color. And more alkaline soil creates greener tones in the leaves, causing even a purple variety to go toward chartreuse. 

Cannellini Bean and Purple Cabbage Hummus

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• Author: Sara Ghedina

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Description

Ever thought that hummus needed a little dash of color? Us too!

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Ingredients

Scale 1x2x3x

• 1 small purple cabbage
• 1 red onion, thinly sliced
• 2 garlic cloves
• 4 tbsp extra-virgin olive oil
• 1 tsp chili pepper flakes
• 1/2 tsp cumin powder
• 1/2 tsp paprika
• salt and pepper to taste

For the hummus

• 1 can cannellini beans, drained and rinsed (approx.1 1/2 cup)
• 2 garlic cloves
• 1 tbsp lemon juice
• 3 tbsp thaini
• 4 tbsp extra-virgin olive oil
• 1/2 tsp cumin powder
• 1/4 tsp paprika

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Instructions

1. Clean the cabbage, discarding the outer leaves if needed and removing the core. Cut it into thin strips. In a large pan, heat the olive oil with the chili flakes and the garlic cloves, cook for two minutes, then add the onion and cook at medium heat for about 5-8 minutes, until the onion is soft and translucent. Add the cabbage strips and season with cumin powder, paprika, salt and pepper. Add about 1 cup of water, cover and cook at medium heat for about 30 minutes or until the cabbage is soft, stirring often and adding more water if necessary. Remove from the heat and set aside to cool down.
2. For the hummus, place the beans in a blender along with the remaining ingredients and about 1 cup of the sautéed cabbage. Blend until smooth. You may need to add more cabbage to get a more vibrant color. Add it a little bit at a time and blend to check the result. Taste and adjust the seasoning if needed.
3. To serve, top the hummus with parsley leaves, sesame seeds and paprika, and drizzle with some more olive oil. Alternatively, use it as a spread for toasted bread, topped with whole cannellini beans and few tablespoons of the sautéed cabbage.

Recipe and Photography by Sara Ghedina