A colorful alternative to the usual chickpea hummus.
A whole cabbage will yield plenty of sauerkraut. If desired, cook only half.
Prepare the sauerkraut. In a large pot, briefly sauté the garlic in extra virgin olive oil. Add the cabbage cut into julienne strips with a mandoline and a splash of apple cider vinegar.
Stew, moistening with white wine, and cook through, adjusting the salt and pepper. It will take about 30 minutes.
For the hummus, blend the drained chickpeas with the tahini, the juice of one lemon, the sunflower oil, half a clove of garlic, salt and a little water until creamy.
Continue blending the hummus with the sauerkraut to taste until you obtain the desired purple color.
Finish with a drizzle of raw olive oil and sesame seeds.
Take the carrots, preferably fresh and tender with their tops on. Stew them unpeeled in a pan with a drizzle of extra virgin olive oil and a little water. Cover with a lid.
Cook until done, keeping them al dente.
Place the sesame seeds on a plate and roll the carrots in them on all sides.
Serve together with the purple hummus for a beautiful contrast of colors.
Store in the fridge
For a more intense-flavored hummus, add spices and herbs to taste.
Italia, Liguria
| Energy (kcal) | 59.15 |
| Carbohydrates (g) | 9.79 |
| of which sugars (g) | 7.13 |
| Fat (g) | 0.72 |
| of which saturates (g) | 0.1 |
| Protein (g) | 2.29 |
| Fibre (g) | 3.67 |
| Salt (g) | 0.09 |
