Cherrywood Smoked Salt

Recipe to try

Cabbage & Carrot Hummus Plate with Cherrywood Smoked Salt

Serves: 4

Ingredients

• ¼ teaspoon Cherrywood Smoked Salt
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups thinly sliced cabbage
• 2 cups grated carrot
• 1 tablespoon neutral cooking oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 3 tablespoons water
• Pita wedges, for serving

Method

1. Mix the featured seasoning with the olive oil and lemon juice.
2. Heat the neutral oil in a large skillet over medium heat. Add thinly sliced cabbage and grated carrot. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
3. Blend the chickpeas, tahini, water and half the seasoning mixture until smooth. Spread on a platter.
4. Top with the cooked vegetables and remaining seasoning mixture. Serve with pita wedges.