CHARRED RED CABBAGE WITH HUMMUS

MAKES 6 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 25 MINUTES

Hummus 1 clove garlic, minced ⅓ cup tahini ⅓ cup water 2 tbsp lemon juice 1¼ cups rinsed drained canned chickpeas 3 tbsp extra-virgin olive oil ½ tsp salt ½ tsp smoked paprika or paprika ¼ tsp cayenne pepper

⅓ cup red wine vinegar, divided 3 tbsp olive oil ¾ tsp salt, divided ¼ tsp pepper half head red cabbage, cut in 6 wedges (about 1½ inches thick) ¼ cup rinsed drained canned chickpeas 1½ tsp za’atar spice blend extra-virgin olive oil (optional) 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, ½ 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 ¼ tsp salt.

Spread ¼ 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).

PER SERVING about 328 cal, 9 g pro, 22 g total fat (3 g sat. fat), 28 g carb (9 g dietary fibre, 8 g sugar), 0 mg chol, 619 mg sodium, 602 mg potassium. % RDI: 15% calcium, 24% iron, 4% vit A, 35% vit C, 35% folate.