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.

Course Appetizer Recipes

Cuisine Mediterranean

Prep Time 10

Total Time 10

Servings

Calories 230kcal

Author Lea Ann Brown

Ingredients

For the hummus:
1 large clove garlic
30 ounce cans chickpeas drained, but iquid reserved
1 ½ teaspoons kosher salt
⅓ 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
¼ pound brussels sprouts quartered
1 Tablespoon olive oil
For garnish
1 tablespoon Chile oil

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