Vegan hummus with red cabbage and sesame
Take a break from everyday life and treat yourself with rainbow food. Lately, I have experimented a lot with colored foods. The results surprised me very much and I discovered completely new combinations of flavors. One of my creations is this gorgeous purple hummus.
Hummus is very easy to make and tastes much better than from the supermarket. Chickpeas can be found in every grocery store and “Tahini” sesame butter you’ll find at the Turkish market or at the organic food store. Alternatively, you can also use almond butter.
Red Cabbage Hummus Recipe
Amount: 1 bowl
- 1,5 cups cookes chickpeas
- 1 cup red cabbage
- 1/4 cup Lemon juice (about 1 Lemon)
- 1/4 cup Tahini
- 4 Tablespoons of olive oil
- 1 glove garlic
- 40-50 ml water
- 1 teaspoon groundet cumin
Salt & pepper
- Cut the red cabbage into small pieces and process with the tahini, water and the lemon juice in a food processor. After one minute, push the mass from the sides of the container to the bottom and mix again. Repeat this process until the consistency is creamy.
- Now add the olive oil, chopped garlic, cumin and half teaspoon of salt to the blender. Mix for about 30 seconds and occasionally scrape off the sides of the blender until the mixture is well mixed.
- Drain the chickpeas, add the half amount to the food processor and process for 1 minute. Scrape the sides off again and add, as soon as the first part is creamy, the remaining chickpeas.
- If the hummus is too thick and there are small pieces left, use a little bit more water and mix everything again for 1 to 2 minutes.
- Refine the hummus as needed with pepper, chili or maple syrup and serve it with a little olive oil and sesame seeds and parsley. By the way, the white sauce in the photos is Tahini with water and lemon juice.
→ Store the hummus in an airtight container and refrigerate up to one week.
If you make this recipe, snap a photo and hashtag it #foodreich — I love to see your creations on Instagram and Facebook! Find me: @foodreich