Hummus with Roasted Cabbage

Homemade Hummus with Roasted Red Cabbage | I Will Not Eat Oysters

What the shit. I go away for 3 days to come home to “cold” weather here in Atlanta. Where is spring? Like the snow coming down in June, I’m missing the warmness like Case. Shout out to 2001. It was warm for two weeks and now my fingers are frozen as I type. My poor herb garden is begging me for help. The cilantro is literally turning purple. So I brought it inside. =) They’re a bit cozier. Just hope this weather didn’t do it any permanent damage. I was warned not to plant until mid April, but I do what I want. So I’m saying a final goodbye to winter this week by roasting some red cabbage. I know I promised a hummus post every month. I’m working on it! Here’s March’s. Oh hey… it’s vegan… and gluten-free… shhhhh.

Homemade Hummus with Roasted Red Cabbage | I Will Not Eat Oysters
Homemade Hummus with Roasted Red Cabbage | I Will Not Eat Oysters
Homemade Hummus with Roasted Red Cabbage | I Will Not Eat Oysters
Homemade Hummus with Roasted Red Cabbage | I Will Not Eat Oysters

Homemade Hummus with Roasted Red Cabbage | I Will Not Eat Oysters

Homemade Hummus with Roasted Red Cabbage | I Will Not Eat Oysters
Homemade Hummus with Roasted Red Cabbage | I Will Not Eat Oysters

HUMMUS WITH ROASTED CABBAGE

MAKES 4 SERVINGS

THE THINGS

HUMMUS
1 cup dried chickpeas
1 tsp baking soda
1 1/3 cup sesame paste
2 tbsp lemon juice
1 tsp salt

ROASTED CABBAGE
1 head of red cabbage, sliced into 1 ½” rounds from the top away from the core
olive oil
red wine vinegar
salt

GARNISH
olive oil
sumac, optional
black sesame seeds, optional
Maldon salt, optional

THE WAY

HUMMUS
Place the dried chickpeas in a large glass or plastic bowl and cover with at least 6 cups of cool water. Leave on the counter top for at least 12 hours or over night.

Drain and place the soaked chickpeas in a large stock pot and cover with 8-10 cups of water. There should be at least 3-inches of water above the chickpeas. Add the baking soda and bring to a boil over high heat. Once it boils, it will begin to foam. You want to skim away all that foam. That’s “dirty water”. Boil for 2 minutes while skimming. Turn the heat down to medium-low and simmer, uncovered, for 35-45 minutes. You should be able to mash the chickpeas with your fingers when they’re ready. Turn the heat off and set aside to cool to room temperature.

Once cooled, drain the chickpeas SAVING AT LEAST A HALF CUP OF COOKING LIQUID! Place the chickpeas in a food processor. Process until a thick paste forms, about a minute or two. Add the sesame paste, lemon juice, and salt and process again on high. If the hummus is too thick, slowly stream in a little of the chickpea cooking liquid to loosen it up. You may not need to add any liquid at all. It should be smooth with the texture of soft served ice cream. Taste for seasoning and adjust with salt and lemon juice.

ROASTING CABBAGE
Pre-heat oven to 400˚F. Drizzle olive oil onto a sheet pan and spread around with your fingers. Place the cabbage “steaks” onto the sheet pan. Drizzle with lots of olive oil, splash each with red wine vinegar, and season with salt. Roast for 25-30 minutes.

PLATE
Plate a nice amount of hummus onto each serving dish and drizzle a bit of olive oil on top. Using your hands or tongs, tangle the cabbage and place a nice heap onto the hummus on each plate. Garnish with sumac, black sesame seeds, and Maldon or other flaky sea salt. Enjoy!

Homemade Hummus with Roasted Red Cabbage | I Will Not Eat Oysters
Homemade Hummus with Roasted Red Cabbage | I Will Not Eat Oysters
Homemade Hummus with Roasted Red Cabbage | I Will Not Eat Oysters

6 Comments

  • Congrats on winning the Food52 contest! I’m an avid follower of your husband on The Starters so this made me extra happy! High five!

  • Saw this on food52 and had to come over for a closer look – I had slow roasted red cabbage once last year (amazing) but it is relatively unusual still so hadn’t seen any since. Yours is gorgeous, and I looove how you paired it will hummus. Definitely need to give it a try. I’m still confined to making hummus with canned chickpeas but sounds like I really need to branch out!

  • Saw this on food52 and had to come over for a closer look – I had slow roasted red cabbage once last year (amazing) but it is relatively unusual still so hadn’t seen any since. Yours is gorgeous, and I looove how you paired it with hummus. Definitely need to give it a try. I’m still confined to making hummus with canned chickpeas but sounds like I really need to branch out!

  • Reply April 18, 2016

    Avery

    I just stumbled upon your site after reading Food52, and it’s even better than finding gold at the end of the rainbow,
    because your blog is gorgeous and you have such wonderful good food!
    I love the colours in this recipe – and I swear that is the sexiest cabbage I have ever seen in my life hehe.
    You’ve got a new follower here!

    • Reply April 18, 2016

      iwillnoteatoysters

      YEA!!!! Thank you Avery! I thought the cabbage was pretty damn sexy too. (Thanks for the good laugh). Appreciate it!!

  • Reply June 5, 2016

    jenny lomas

    made this today for a group of 20 people as part of a mezze type lunch. It was great, and presently really well. Thanks for the idea!

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