Wash the chickpeas well to clean the liquid from the preserve. If using fresh, skip this step.
Remove the first layer of cabbage leaves. Cut a slice at the base to support and facilitate cutting. Cut roughly into slices or long, thin strips. For this we can help ourselves with a mandolin, or do it directly with a good knife.
Take a frying pan and add one to two tablespoons of extra virgin olive oil. When it’s hot, add red cabbage and let it cook for 10 to 12 minutes until the red cabbage is tender (I recommend checking the texture beforehand). When ready, season with salt and pepper. Reserve.
In a kitchen robot, dump the chickpeas together with the cooked red cabbage and the rest of the ingredients, the tahini, the garlic, the lemon, the cumin and the oil.
Blend the mixture until a creamy and integrated purée purple, or until the desired consistency is reached. Serve in a bowl or glass jar. Store in the fridge and consume in the next 3 to 5 days.
