Snacks

February 27, 2020

Purple Cabbage Hummus

Purple Cabbage Hummus is a spin on traditional hummus. It's creamy and thick with a sharpness from the gorgeous purple cabbage. Plant-based and oil-free.

Purple Cabbage Hummus

Eating colorful food is so much fun! Like, come on, who wants to eat boring beige hummus when you can eat freaking purple hummus!?

First, the color purple is awesome. Of course that statement is pretty subjective, but I personally love purple. It is feminine yet elegant.

But that's not the real reason why this hummus is awesome because it's purple.

If you've ever heard the phrase "eat the rainbow" you may know that it's vital to eat a variety of foods. Each color comes with its own set of nutrients and antioxidants.

Purple is a color we don't often get. So purple/red cabbage is a great way to get those pigments in your body. And Purple Cabbage Hummus is the perfect mechanism for ingesting purple cabbage.

Because, if we're being honest, purple cabbage isn't necessarily a go-to snack food. The sharp, bitter taste can be a bit of a turn-off.

But I promise, in this recipe, the slight bite of the cabbage works so well with the chickpeas. Chickpeas have a neutral taste, so the cabbage really brightens up what would have otherwise been a plain hummus recipe.

Purple Cabbage Hummus

This Purple Cabbage Hummus kind of reminds me of one of my other favorite hummus recipes: Sweet Potato Hummus. I make sweet potato hummus all the time because it's such a delicious way to change up a regular batch of hummus. And y'all know how much I love sweet potatoes.

Plus, Sweet Potato Hummus provides the benefits of all the orange-colored antioxidants, just like Purple Cabbage Hummus gives us the purple-colored antioxidants.

I could talk about all things sweet potato for days...

But I won't! Because today is about purple cabbage. And I think it's about time we talk about the actual recipe. Don't worry - it's nothing crazy. In fact, it's so easy. Just throw all the ingredients in the food processor and blend until smooth.

Purple Cabbage Hummus

Purple Cabbage Hummus Ingredients

  • Chickpeas: it wouldn't be hummus without chickpeas.
  • Aquafaba: this is the liquid from the can of chickpeas - we'll use this to bring the hummus to a proper consistency, instead of using oil
  • Purple/Red Cabbage: you may see it in the grocery store under either color, but basically, it's the cabbage that isn't green
  • Almond Butter: most hummus recipes have tahini, but I love using other nut/seed butters. I find that they add unique flavors!
  • Garlic: a necessary ingredient in basically all savory cooking
  • Cumin: most hummus recipes have cumin, therefore this recipe has cumin
  • Lemon Juice: for a bit of tang
  • Salt: for flavor enhancement

How to Make Purple Cabbage Hummus

Add all the ingredients, except the aquafaba to a food processor. Process until smooth, adding the aquafaba gradually until you achieve your desired consistency. Enjoy!

Purple Cabbage Hummus

Recipe Prayer

Thank you God for beautiful, colorful food. You gave us all our senses to experience your creation and we are so grateful for the gifts of taste and sight. Amen.

Tried this recipe?

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Purple Cabbage Hummus

Purple Cabbage Hummus is a spin on traditional hummus. It's creamy and thick with a sharpness from the gorgeous purple cabbage. Plant-based and oil-free.

Author:

Elizabeth

Serves:

8

Prep:

5

min

cook:

0

min

total:

5

min

Ingredients

  • 1 15 Ounce Can Chickpeas
  • 1/4-1/2 Cup Aquafaba (liquid from can of chickpeas)
  • 1/4 Medium Purple/Red Cabbage
  • 2 Tablespoons Almond Butter
  • 2 Cloves Garlic
  • 1 Tablespoon Cumin
  • 2 Teaspoons Lemon Juice
  • 1 Teaspoon Salt (add additional salt to taste)

Instructions

  1. Add all the ingredients, except the aquafaba to a food processor. Process until smooth, adding the aquafaba gradually until you achieve your desired consistency. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography