Charred Red Cabbage With Hummus Charred Red Cabbage With Hummus

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Catherine Doherty

Grilling gives cabbage lovely smoky and sweet flavours, which pair perfectly with a smooth, simple hummus.

  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine




Preheat barbecue to medium heat (about 350°F); grease grill.

Hummus: In food processor, pulse together garlic, tahini, water and lemon juice until combined. Add chickpeas, oil, salt, paprika and cayenne pepper; pulse until smooth. Set aside.

Whisk together 3 tbsp of the vinegar, oil, 1/2 tsp of the salt and pepper; brush all over cabbage. Place on grill; close lid and cook, flipping once, until lightly charred and core is tender, about 15 minutes. Drizzle with remaining vinegar; sprinkle with remaining 1/4 tsp salt.

Spread 1/4 cup of the hummus onto each of 6 plates; top each with 1 cabbage wedge. Sprinkle with chickpeas and za’atar. Drizzle with extra-virgin olive oil (if using).

Nutritional facts PER SERVING: about

  • Fibre 9 g
  • Sodium 619 mg
  • Sugars 8 g
  • Protein 9 g
  • Calories 328
  • Total fat 22 g
  • Potassium 602 mg
  • Cholesterol 0 mg
  • Saturated fat 3 g
  • Total carbohydrate 28 g


  • Iron 24
  • Folate 35
  • Calcium 15
  • Vitamin A 4
  • Vitamin C 35
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Lunch & Dinner

Charred Red Cabbage With Hummus