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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Drain the chickpeas, keeping the liquid for later, and chop the red cabbage.
Add all the hummus ingredients to a blender or food processor and blend until smooth. Add chickpea liquid or water to reach your desired consistency.
Top the hummus with fresh mint leaves, chili, olive oil, and pan-fried red cabbage.
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Use 50-80 g chickpea liquid or water, depending on how thick you like it.
Keeps in the fridge for up to 4 days.
Açaà blend used: @unicornsuperfoods.
Can I use a different type of cabbage?
Yes, but the color and flavor will be different.
How long does this hummus last?
It keeps in the fridge for up to 4 days.
What can I use instead of açaà powder?
You can omit it or use beet powder for color.
Can I make this hummus without a blender?
A food processor is recommended for the best texture, but you can mash by hand for a chunkier version.
Is the garlic necessary?
No, it's optional and can be omitted if preferred.
