烤紫甘藍佐鷹嘴豆泥

Roasted Red Cabbage on Hummus

Red cabbage tends to take a back seat to broccoli and cauliflower on the cruciferous vegetable journey, but we wholeheartedly recommend giving this roasted beauty a go at the wheel.


Marinating and roasting transforms its colour, texture, and flavour: the vibrant purple deepens, the leaves caramelise and get crispy on the edges, and the slight bitterness mellows into a nutty flavour that combines beautifully with the honey’s sweetness and the vinegar’s tartness.


Layered atop our creamy Classic Hummus, each bite brings a delightful contrast of textures, flavours, and colours—a memorable pairing that lingers on the palate.




Ingredients 

100g Hippidippi Classic Hummus

1 small red cabbage

1 tbsp chopped parsley


Marinade

2 tbsp olive oil

1 tbsp balsamic vinegar

1/2 tsp honey

1 tsp whole grain mustard

1/4 tsp garlic powder

1/4 tsp onion powder

Pinch of red pepper flakes

1 tsp salt

1/2 tsp black pepper


Instructions 

1. Preheat the oven to 200C (400F).

2. Trim the bottom off the cabbage and cut in half lengthwise. Then cut into half-inch thick wedges.

3. In a wide, flat-bottomed bowl, whisk together all the marinade ingredients. 

4. Dip both sides of the cabbage in the marinade. Place in a single layer on a sheet pan, They shouldn’t be touching.

5. Roast for 20-25 minutes until the edges are caramelised.

6. Sprinkle with parsley and serve.


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