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Brussels Sprouts with Pomegranate Molasses and Smoky Red Pepper Hummus
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together.
Servings
8
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Ingredients
Brussels sprouts
- 2 lbs (900 g) Brussels sprouts
- 3 Tbsp (45 mL) extra-virgin olive oil
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) pepper
- 1 tsp (5 mL) smoked bittersweet paprika
Red pepper hummus
- 14 oz (398 mL) can chickpeas, rinsed and drained
- 9 or 10 piquillo or sweet red peppers
- 2 garlic cloves, peeled
- 2 Tbsp (30 mL) tahini
- 1 tsp (5 mL) hot smoked paprika
- 1 tsp (5 mL) sherry vinegar
- 1/2 tsp (2 mL) pomegranate molasses + additional 2 tsp (10 mL) for garnish
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) salt
Nutrition
Per serving:
- calories 107
- protein 3 g
-
total fat
5 g
- sat. fat 1 g
-
total carbohydrates
13 g
- sugars 2 g
- fibre 4 g
- sodium 319 mg
Directions
01
Preheat oven to 425 F (220 C).
02
In large bowl, combine Brussels sprouts, oil, salt, pepper, and bittersweet paprika. Pour onto 2 baking sheets, being careful not to crowd, and bake for about 20 minutes, flipping once at the 10-minute mark. While sprouts are cooking, put together the hummus.
03
In food processor or blender, blend chickpeas, piquillo peppers, garlic, tahini, hot paprika, vinegar, and pomegranate molasses. On slow speed, add olive oil in a thin stream to combine. Taste and add salt, if required.
04
Spread a shallow layer of hummus onto serving platter. Once sprouts are lightly browned, remove from oven, skewer with toothpicks, and arrange on red pepper hummus-lined platter. Drizzle with additional pomegranate molasses and serve immediately.
