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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.
Cuisine Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Servings 10
Calories 230kcal


  • 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


  • 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.


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