Description
Ever thought that hummus needed a little dash of color? Us too!
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.