There are simply dishes that are true classics, and rightly so. For me, hummus is definitely one of them. Hardly anything makes me happier than dipping a piece of fresh pita bread in still warm, creamy hummus. So the chickpea purée alone is enough to send me into raptures. A real strength of the chickpea cream is its ability to form highly delicious symbioses with other dishes. Like this fusion: hummus with roasted Brussels sprouts and a delightfully aromatic dressing of fresh mint and tangy sumac.
Hummus with roasted Brussels sprouts is a stunner!
When I bought a net of Brussels sprouts the other day, I actually already knew what I wanted to whip up with them. Roast them nicely in the oven with a little olive oil to get the full flavor of the mini sprouts and tease them out further. Cooked I like it as well, but there the Brussels sprouts for me unfortunately loses some flavor.
When shopping, by the way, I often get the ideas that I would like to cook later. So I also knew directly while shopping that I want to top the Brussels sprouts in any case over freshly made hummus. Before I had actually never tried the combination, but in my head everything came together quite well. However, there was still one small, important component missing: a dressing.
A little acidity & a little freshness: sumac and mint are a perfect match
Taste-wise, I already knew the combination of mint and sumac from the classic salad Fattoush, of course. So I mixed together sumac, lemon juice, fresh mint, some chopped onion and some decent olive oil and poured it over the plate with the hummus and roasted Brussels sprouts and see, the fusion is perfect.
So when you pick up a little bit of everything with a piece of pita bread, your palate has a real party first! It all comes together: The creaminess of the hummus, the subtle roasted flavors of the Brussels sprouts, and the fresh tart and tangy dressing. I actually ended up polishing off the plate as a main dish. But you can also consider serving the vegan dish in smaller bowls as a mezze.
Recipe for Hummus with roasted Brussels sprouts and mint sumac dressing
- Hand blender
Roasted Brussels sprouts
- 500 g Brussels sprouts
- 1 Tbsp Olive oil
- 1 Pinch of Sugar
- 1 Pinch of Salt
- 10 g Mint
- 2 tsp Sumac
- 6 Tbsp Olive oil
- 1 Tbsp Lemon juice
- Salt, pepper
- 1 x Hummus according to my recipe
- 10 g sliced almonds
Roasted Brussels sprouts
- Preheat oven to 180 °C / 356 °F and line baking tray with baking paper.
- Clean Brussels sprouts: Cut off stalk and remove outer leaves.
- Cut Brussels sprouts in half and mix with sugar, salt and olive oil.
- Lay out Brussels sprouts on prepared baking sheet and roast in preheated oven for about 15 – 17 minutes.
- Finely chop the mint and mix with the remaining ingredients for the dressing.
- Divide hummus among plates / bowls and top with roasted Brussels sprouts, pour dressing over and garnish with almonds.
- Serve with flat bread.
Also try Baba Ghanoush.