Description
Hummus with Roasted Brussels Sprouts is a delectable twist on the classic chickpea dip, perfect for any occasion. This vibrant dish combines creamy hummus with the nutty richness of roasted Brussels sprouts, creating an irresistible appetizer that will wow your guests. The addition of chile oil provides a spicy kick, while warm naan or pita wedges make for fun, interactive dipping options. With its quick preparation and satisfying flavors, this healthy dip is sure to become a favorite at parties or as a nutritious snack at home.
Ingredients
Scale
- 1 large clove garlic
- 30 ounces canned chickpeas (drained, liquid reserved)
- 1.5 teaspoons kosher salt
- 1/3 cup tahini
- 1 tablespoon fresh lemon juice
- 6 tablespoons water (or reserved chickpea liquid)
- 2 tablespoons olive oil (divided)
- 1/4 pound Brussels sprouts (quartered)
- 1 tablespoon chile oil
Instructions
- Prepare the hummus: In a food processor, blend garlic until minced. Add chickpeas, kosher salt, tahini, lemon juice, water (or reserved liquid), and olive oil. Process until coarsely pureed. Adjust seasoning if needed.
- Adjust consistency: If too thick, add more reserved liquid for a smoother texture. Transfer hummus to a serving bowl.
- Roast the Brussels sprouts: Preheat oven to 350°F. Toss quartered sprouts in 1 tablespoon olive oil and spread on a sheet pan in a single layer. Roast for 15-20 minutes until browned, tossing halfway.
- Serve: Create an indentation in the hummus and drizzle with chile oil before topping with roasted Brussels sprouts. Serve with naan or pita wedges and fresh veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Roasting/Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 165
- Sugar: 2g
- Sodium: 303mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg