ingredients

  • 1 pack chickpeas
  • 1 tbsp tahini
  • 1/4 dl aquafaba
  • 1/2 x lemon
  • 1 clove garlic
  • 1/5 x red cabbage
  • 1 x carrots
  • 1 x red pepper
  • 50 g kale
  • 1 tbsp olive oil
  • 1 1/2 tbsp apple cider vinegar
  • 1 tsp honey
  • 1 tsp dijon mustard

method

  1. We are using cabbage, carrot, red bell pepper and kale in this recipe, but you can use whatever vegetables you like or have on hand. You can also use garlic powder instead of garlic.
  2. First, make the hummus: Pour the chickpea-water out from the chickpeas (but save the chickpea-water for later!). Add the chickpeas to a bowl together with the rest of the ingredients and mash until smooth. Use some chickpea-water to adjust to the consistency of your own preference.
  3. Cut the vegetables.
  4. Make a vinaigrette by adding the ingredients to a glass with a lid and shake until all the ingredients are mixed together. Add salt and pepper to taste, and an optional squeeze of lemon juice.
  5. Pour the vinaigrette over the kale and massage with your hands.
  6. Serve everything in a bowl and enjoy.
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