Turmeric Humus with Braised Red Cabbage

06/12/2019

This easy to make, flavourful turmeric humus it is perfectly matched here with braised red cabbage. The latter makes a brilliant contrast to the earthy humus and complements well with the red chicory.

Perfectly enjoyed as a sharing starter or light lunch/dinner.

Serves: 4

Prepare: 30 minutes

Cook: 35 minutes

Ingredients:

For the humus:

  • 300g canned chickpeas
  • 2 tbsp lemon juice or more
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • pinch of sea salt
  • 1 tbsp tahini
  • 4 tbsp water
  • 3-4 tbsp extra virgin olive oil
  • 1 tsp paprika
  • chilli flakes to serve, optional
  • red chicory to serve, optional

For the braised cabbage:

  • ½ red cabbage, cored and finely sliced
  • 1 tbsp of brown sugar
  • 1 tsp of white wine vinegar
  • 2 tbsp sultanas
  • 1 tsp cumin

1. Drain the chickpeas and rinse. Reserve a few whole chickpeas for serving, if liked.

2. Combine the chickpeas, lemon juice, garlic, cumin, turmeric, salt, tahini and water in a food processor, and blend to a creamy consistency.

3. Add more lemon juice, garlic, cumin or salt to taste. Finally add 3 tbsp of olive oil and blend for 1 more minute. Put onto a dinner plate, make smooth with the back of a spoon. Drizzle the remaining olive oil and scatter with the reserved chickpeas, if desired.

4. For the sautéed cabbage, tip the finely shredded cabbage into a non-stick frying pan with 1 tbsp of olive oil, add the cumin and a couple of spoons of water. Bring to a simmer then cover with a lid. Lower the heat and cook for about half an hour, turning from time to time, making sure it doesn't stick by adding more water if necessary.

5. Remove the lid, add the sultanas and sugar and cook a little bit more until tender, turning occasionally. Finally add the vinegar, let it evaporate, season to taste and remove from the heat.

6. Sprinkle the humus with paprika and pomegranate seeds (if liked) and serve with the cabbage, warm pitta bread and red chicory for a burst of flavours.

Tip: The humus should be consumed within 2-3 days, whilst the cabbage last for up to 2 days in the fridge or 2 months in the freezer.

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