This is a wonderful, delicious and tasty recipe for Agave Roasted Point Cabbage with Hummus. This dish is made with staple ingredients and really easy and quick to make. Serve it for lunch, as a main course, side dish or include it in a sharing dinner. It is both vegan and gluten free.
Cabbage dishes great to make both for people that eat a vegan, vegetarian and “regular” diet since it has a bit of a “meaty” taste to it, pairs well with so many different ingredients and tastes and is both easy to make and very wallet friendly. This is a vegan dish made with agave and lemon roasted point cabbage, served with a creamy, light and fluffy hummus topped with more agave for a lovely sweet and creamy texture, crunchy almonds and fresh mint. This dish is really easy and simple to make, mostly including staple ingredients. It is suited for both vegans, vegetarians and people eating meat. Serve this dish for lunch, as a side dish, main course or include it in a sharing dinner.
A few tips:
- The baking time for the point cabbage will vary depending on how large it is. But it will take approximately 20-30 minutes to get ready.
- Tahini is optional but highly recommended in the hummus.
- If using tahini start by adding the tahini and lemon juice in a high speed blender and mix until you have a smooth and creamy texture. This will make the hummus fluffier and creamier.
- Keep some of the aquafaba when draining the chickpeas and add at the end to the hummus. The aquafaba also contributes to making the hummus creamy and fluffy.
- This is an oil free hummus, but you can of course add some olive oil if preferred.
- The hummus will be quite thick when you have mixed it in the high speed blender. This is when you add 1-2 tbsp of aquafaba and water to get desired consistency.
Ingredients for this Agave Roasted Point Cabbage with Hummus:
- Point cabbage
- Olive oil
- Sea salt
- Fiber syrup/agave
- Lemon
- Chickpeas
- Garlic
- Cumin
- Paprika powder (optional)
- Aquafaba (from the chickpeas)
- Water
- Fresh mint
- Almonds
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Agave Roasted Point Cabbage with Hummus (Vegan & Gluten Free)
Ingredients
For the point cabbage
- 1 Point cabbage cut into four wedges
- Olive oil
- Sea salt, to taste
- 1 tbsp Fiber syrup/agave
- 1/2 Lemon juiced
For the hummus
- 1 (230 g) can Chickpeas drained and rinsed (save about 1-2 tbsp of the aquafaba/chickpea water)
- 1-2 Garlic cloves
- 1/2 Lemon (optional) zested
- 1/2 Lemon juiced
- 1/2-1 tsp Cumin
- 1 tbsp Tahini (optional, but recommended)
- 1/2 tsp Paprika powder (optional)
- Sea salt, to taste
- 1-2 tbsp Aquafaba (makes the hummus fluffier)
- Water, to thin as needed
- Fresh mint, to taste (optional) roughly chopped
For the topping
- 6-7 Almonds roughly chopped
- Fresh mint roughly chopped
- 1-2 tbsp Fiber syrup/agave
- 1 Lemon cut in half baked in the oven
Instructions
- Preheat the oven to 200 degrees Celsius.
- Slice the point cabbage into wedges, place in an oven safe baking pan. Drizzle with olive oil, sea salt, lemon juice and fiber syrup/agave. Cut a lemon in half and add to the baking pan. Bake in the oven for 20-30 minutes, until golden brown and tender.
- Meanwhile add tahini and lemon juice to a high speed blender and mix for a 20-30 seconds. Scrape the sides as needed. This will make the tahini smooth, creamy and a bit fluffy.
- Add the drained chickpeas, garlic, cumin, paprika powder (if using) and sea salt. Mix until it's almost smooth. Scrape the sides a few times as needed. The hummus will be quite thick now.
- Add a little bit of aquafaba and mix again. Add some water and more aquafaba until it reaches the right consistency. Add roughly chopped mint and mix for a few seconds more. Taste to check if more seasoning is needed.
- When the point cabbage is ready take it out of the oven.
- Divide the hummus between two plates. Add two wedges on each plate. Top with fiber syrup/agave, roughly chopped mint and almonds.