Agave Roasted Point Cabbage with Hummus (Vegan & Gluten Free)
This is a delicious, tasty and fresh dish that is great to serve as a main course or side dish.
Servings 2 plates
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.