Roasted Cabbage Slices With Tahini, Hummus and Salad

Are you looking for a healthy lunch option or a tasty side dish? Try these roasted cabbage slices with tahini, hummus, and salad!

Serves: 6

Preparation: 30 minutes

Cooking: 20 minutes


Roast Cabbage Slices

  • 1 medium cabbage
  • 2 tbs extra virgin olive oil
  • ½ tsp Himalayan salt
  • ½ tsp homemade dry seasoning
  • ½ tsp black pepper
  • ½ tsp ground paprika


    • 200 g sesame seeds toasted, ground
    • 1 tbs extra virgin olive oil


    • 1 tin 400 g chickpeas
    • 2 tbs tahini
    • ½ tsp Himalayan salt
    • ½ tsp ground cumin
    • 1 clove garlic minced
    • 2 tbs extra virgin olive oil
    • 3 tbs lemon juice freshly squeezed
    • 3 tbs cold water
    • Pinch ground paprika for serving


      • 250 g cherry tomatoes halved
      • 1 medium green capsicum chopped
      • 1 medium onion chopped
      • 3 cloves garlic finely chopped
      • 1 large avocado chopped
      • 100 g rocket
      • 1 lemon juice
      • 50 ml extra virgin olive oil
      • ½ tsp Himalayan salt



        Soak all the vegetables in a solution of baking soda for 15 minutes, rinse and dry. Leave the cabbage on the rack to drain, then pat dry.

        Step 1

        To make tahini – mix sesame seeds and extra virgin oil.

        Step 2

        To make hummus – put chickpeas, tahini, salt, cumin, garlic, olive oil, lemon juice, water, and paprika into a blender and mix all together for 1-2 minutes until smooth.

        Step 3

        Remove the outer leaves from the cabbage, until nice and clean. Wash and dry the cabbage. Cut off the bottom of the stem. With a sharp knife, cut six round slices 2 cm thick and place them in a single layer on a large tray lined with baking paper. Coat both sides of the cabbage slices with olive oil. Mix the salt, seasoning, pepper, and paprika in a small bowl to combine and sprinkle over the cabbage slices.

        Step 4

        Preheat oven to 180 °C put and roast the cabbage slices for 20 minutes until the cabbage is tender and crispy. Remove from oven and set aside for 5 minutes.

        Step 5

        Chop the vegetables and put them in a large bowl. In a small bowl combine olive oil with lemon juice and pour over the salad. Mix well to combine.

        Step 6

        With a large spatula lift each cabbage slice and place it on a serving plate. Top each slice with hummus and freshly made salad.

        Serve as a side dish with crumbed chicken or roast pork belly.

        For vegetarian options serve with grilled tofu.


        1. If you want the faster option, buy the hummus at the supermarket.
        2. If the cabbage slices are too large cut them in half.

        Don’t forget to share This roasted cabbage slices recipe with your friends!

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        ➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.