Hummus-Bowl mit Spargel und Rote Beete Kraut

Hummus bowl with asparagus and beetroot cabbage

Oh how nice when it's asparagus time. We prefer creamy hummus instead of hollandaise or butter sauce. And in any case, cabbage is part of it!

Ingredients for 2 people:

⁠2 portions of hummus (homemade or bought)
500g green asparagus, trimmed and cut into bite-sized pieces
200 g frozen peas
1/2 glass of SUUR beetroot & ginger herb
1 handful of fresh herbs (eg: parsley and coriander)
1 handful of toasted pistachios, roughly chopped
olive oil, pepper

Heat the olive oil in a pan and sauté the asparagus pieces over a medium heat for about 7 minutes, stirring occasionally, until they are cooked but still al dente. Stir in the frozen peas and sauté for 2-3 minutes.
Put aside.

Spread hummus on two plates. Spread the vegetables and SUUR beetroot & ginger cabbage on top. Top with herbs and nuts. Drizzle with a little olive oil and season with black pepper.

Bon appetit!

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