Grilling gives cabbage lovely smoky and sweet flavours, which pair perfectly with a smooth, simple hummus.
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 6 servings
Ingredients
Hummus:
Cabbage:
Method
Preheat barbecue to medium heat (about 350°F); grease grill.
Hummus: In food processor, pulse together garlic, tahini, water and lemon juice until combined. Add chickpeas, oil, salt, paprika and cayenne pepper; pulse until smooth. Set aside.
Whisk together 3 tbsp of the vinegar, oil, 1/2 tsp of the salt and pepper; brush all over cabbage. Place on grill; close lid and cook, flipping once, until lightly charred and core is tender, about 15 minutes. Drizzle with remaining vinegar; sprinkle with remaining 1/4 tsp salt.
Spread 1/4 cup of the hummus onto each of 6 plates; top each with 1 cabbage wedge. Sprinkle with chickpeas and za’atar. Drizzle with extra-virgin olive oil (if using).
Nutritional facts PER SERVING: about
- Fibre 9 g
- Sodium 619 mg
- Sugars 8 g
- Protein 9 g
- Calories 328
- Total fat 22 g
- Potassium 602 mg
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 28 g
%RDI
- Iron 24
- Folate 35
- Calcium 15
- Vitamin A 4
- Vitamin C 35
