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.
Course Appetizer Recipes
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Author Lea Ann Brown
For the hummus:
30ouncecans chickpeasdrained, but iquid reserved
1 1/2teaspoonskosher salt
1/3cuptahini sesame paste
1tablespoonlemon juice fresh squeezed
6tablespoonswater or liquid from the chickpeas
For the brussels sprouts
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.
If you'd like to make this hummus with dried chickpeas, use 1 cup dried chickpeas - cooked.