Garlic and vegetable hummus with fresh herbs
4 servings
20 minutes
Garlic-vegetable hummus with fresh herbs is a fragrant and nutritious dish rooted in Jewish cuisine. Hummus, traditional to Middle Eastern cuisine, gains a fresh vegetable note here thanks to cabbage and greens. The creamy consistency is created by the combination of chickpeas and tahini, while garlic adds spiciness and rich flavor. Lemon juice adds a light tanginess, and cumin and pepper reveal Eastern accents. This hummus can be served as a dip with flatbreads or vegetables, used as a base for hearty sandwiches, or enjoyed as a standalone dish rich in protein and healthy fats. It is perfect for a light snack or a full lunch, offering rich flavor and an energy boost.
1
Soak the chickpeas overnight. Then rinse and boil in salted water until cooked.
- Chickpeas: 250 g
2
Chop fresh cabbage and finely chop the greens.
- Cabbage: 100 g
- Fresh herbs: to taste
3
In a blender, blend chickpeas, tahini, cabbage, salt, pepper, greens, spices, and lemon juice. If the hummus is too thick, dilute it with water.
- Chickpeas: 250 g
- Tahini: 3 tablespoons
- Cabbage: 100 g
- Ground black pepper: to taste
- Fresh herbs: to taste
- Cumin: to taste
- Lemon juice: 2 tablespoons
4
When serving, drizzle with olive oil and squeeze lemon juice.
- Olive oil: 2 tablespoons
- Lemon juice: 2 tablespoons
