Today the letter I is for the iceberg and purple cabbage salad with hummus. To make this salad I chopped up some purple cabbage and iceberg lettuce.
The homemade hummus consists of a can of organic chickpeas with two teaspoons of tahini. I also added freshly squeezed lemon juice, minced garlic and chili pepper flakes for flavor. This hummus makes the perfect salad dressing because it is not fattening packaged kind of hummus sold in stores since I use less tahini. Also, I do not add any salt since the can of garbanzo beans already has some in it. A tomato was also added to the hummus purée to give this dressing more flavor.
The video illustrates how I created this delicious vegan humus salad.
Ah! This looks really simple to make and yummy 🙂
Cheers,
Srivi – AtoZChallenge
I for Inspiration | Twitter
I love hummus with salad.
Looks like a tasty combination. Love both hummus and cabbage. Oh, yum. Good thing I just had breakfast. 🙂 Thank you for sharing.
I have ate hummus for breakfast.
Yum!!!! Looks so good!
I really enjoyed it.
This does look yummy. I love cooked red cabbage…yummy
I love cooked cabbage, stir fried cabbage, and even when it is raw with hummus on it. I think if you put enough of this low fat type of hummus on the salad it kind of “cooks” it in a way. Sort of like marinated it, and eating the raw cabbage that has wilted a bit.