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.