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    Home > Appetizers and Beverages > Hummus with Roasted Brussels Sprouts Recipe

    Hummus with Roasted Brussels Sprouts Recipe

    Published: Jul 4, 2018 · Modified: Jul 20, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    HUMMUS WITH ROASTED BRUSSELS SPROUTS

    This is a homemade hummus with roasted brussels sprouts recipe. It’s a unique twist on one of our favorite appetizer dips. Add some chile oil and grab a wedge of naan to experience an adventurous version of hummus.

    Hummus with roasted brussels sprouts recipe served in a Hilbom bowl

    Hummus…to be quite frank, it seems I’ve been grabbing for those tubs in the fridge section at the grocery store more often than making it at home. Probably a little lazy and probably because I’ve not been 100% satisfied with my original recipe. And to be even more frank, at times it has distracted me from grabbing a tub of Heluva Good French Onion Dip.

    Hummus with roasted brussels sprouts recipe.

    I’ve spent the last couple of weeks tinkering with my homemade hummus recipe. This is the recipe that appeared when I recreated an appetizer I loved at a local restaurant, Ya Ya’s Grilled Pita with Hummus.  That hummus recipe with olives and feta is my “go-to”, but I was never perfectly pleased with the flavor. Always seemed a tad harsh. I’ve made a couple of changes. A little less of this and a little more of that, and now I’m a happy hummus maker. And it’s so easy to make at home. The hardest part is dragging out the food processor.

    With that said, a couple of weeks ago, my friend Cauleen was raving about a hummus appetizer she ordered at a local restaurant (sorry, can’t remember the  restaurant name), but when she described it as simple with quartered and roasted brussels sprouts and drizzled with chile oil I knew I had to make this one at home!

    Roasted brussels sprouts recipe for hummus with chile oil.

    I took it to neighborhood gathering last night and it was a hit. Served with naan wedges and fresh vegetables, this was a crowd pleaser.

    Homemade Hummus with Roasted Brussels Sprouts Recipe:

    I hope you give this Hummus with Roasted Brussels Sprouts a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

    Your feedback is valuable to me for developing future recipes. And if you have a unique roasted Brussels sprouts recipe or an interesting hummus topping idea, let me know, I’d love to give it a try.

    If you’re interested in unique toppings for hummus, you won’t want to miss:

    • Hummus with Slow Roasted Cherry Tomatoes
    • Hatch Chile Spicy Hummus
    • Hummus with Caramelized Cauliflower and Onions 
    Hummus with roasted brussels sprouts recipe.

    Hummus with Roasted Brussels Sprouts

    This is a homemade hummus with roasted brussels sprouts recipe. It’s a unique twist on one of our favorite appetizer dips. Add some chile oil and grab a wedge of naan to experience an adventurous version of hummus.
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer Recipes
    Cuisine: Mediterranean
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 10
    Calories: 230kcal
    Author: Lea Ann Brown

    Ingredients

    • For the hummus:
    • 1 large clove garlic
    • 30 ounce cans chickpeas drained, but iquid reserved
    • 1 1/2 teaspoons kosher salt
    • 1/3 cup tahini sesame paste
    • 1 tablespoon lemon juice fresh squeezed
    • 6 tablespoons water or liquid from the chickpeas
    • 1 Tablespoon Olive oil
    • For the brussels sprouts
    • 1/4 pound brussels sprouts quartered
    • 1 Tablespoon olive oil
    • For garnish
    • 1 tablespoon Chile oil
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    Instructions

    • Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients (through olive oil) to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning.
    • Adjust seasonings and add more reserved chickpea liquid if you want a smoother texture.
    • Pour mixture into a bowl.
    • Preheat oven to 350 degrees. Quarter the brussels sprouts and toss with 1 tablespoon of olive oil. Place brussels sprouts on a sheet pan and roast for 15 or 20 minutes. Or until they’re starting to turn brown in places. Tossing once for even cooking. 
    • To serve make a pattern with the handle of a spoon in the hummus. Drizzle the chile oil in the indentation. Top with the roasted brussels sprouts.
    • Serve with Naan or pita wedges, fresh veggies like sliced cucumbers, carrots and celery.

    Notes

    If you’d like to make this hummus with dried chickpeas, use 1 cup dried chickpeas – cooked.

    Nutrition

    Calories: 230kcal | Carbohydrates: 26g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 361mg | Potassium: 328mg | Fiber: 7g | Sugar: 4g | Vitamin A: 114IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

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    Reader Interactions

    Comments

    1. Colleen says

      July 10, 2018 at 6:29 am

      Great idea! And love your pottery! Colleen

      Reply
      • Lea Ann Brown says

        July 16, 2018 at 2:58 pm

        That pottery was a gift a couple of years ago. Hilbom in Canada.

        Reply
    2. Debra Eliotseats says

      July 07, 2018 at 10:54 am

      I love modifying and creating from a restaurant inspiration. This sounds fantastic. I’ve got a brussels sprout pizza from a sort of local restaurant that I am dying to try and then recreate.

      Reply
    3. Liz says

      July 06, 2018 at 8:16 am

      5 stars
      You make your hummus just like I do! I never would have thought to pair it with Brussels sprouts, but I’m loving the idea!!!

      Reply
      • Lea Ann Brown says

        July 16, 2018 at 2:59 pm

        Thanks so much Liz.

        Reply
    4. Larry says

      July 05, 2018 at 6:00 am

      5 stars
      I like hummus and I like sprouts but would never have dreamed of combining them. You are really creative.

      Reply
      • Lea Ann Brown says

        July 16, 2018 at 3:01 pm

        You need to dream more. 🙂

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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