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.
Servings 10
Calories 230kcal
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
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.