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Hummus with roasted Brussels sprouts and sumac-mint dressing

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 for me, the chickpea cream on its own is enough to send me into raptures. A real strength of the cream is its ability to form highly delicious symbioses with other dishes. Like this fusion: hummus with roasted Brussels sprouts and a wonderfully aromatic dressing of fresh mint and tart and sour sumac.

Hummus with roasted Brussels sprouts is a stunner!

When I bought a net of Brussels sprouts the other day, I was actually already clear what I wanted to conjure up with them. Nice roast in the oven with a little olive oil to get the full flavor of the mini cabbage and further rauszukitzeln. Cooked he tastes me but also, but since the cabbage loses for me unfortunately something in flavor.

When shopping, by the way, I often only get the ideas that I would like to cook later or could. So I knew also directly when shopping that I want to crown with the Brussels sprouts in any case freshly made hummus.

Before I had actually never tried the combination, but in my head everything came together quite well. But there was still one small, important component missing: a dressing.

Gerösteter Rosenkohl auf Hummus im Detail

A little acidity & a little freshness: sumac and mint go perfectly together

In terms of taste, 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 a good amount of olive oil and poured it over the plate with the hummus and roasted Brussels sprouts and lo and behold, the fusion is perfect.

So when you take in a 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 sour dressing.

Gerösteter Rosenkohl auf Hummus wird gerade mit einer Gabel aufgepiekst.

I actually ate the plate as a main course. But you can also consider serving the vegan dish in small bowls for mezze.

Recipe for hummus with roasted Brussels sprouts and sumac-mint dressing

Gerösteter Rosenkohl auf Hummus, serviert auf einem Teller. Daneben steht ein Schälchen mit Sumach-Dressing.
Print Recipe Rezept speichern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 92



Roasted Brussels sprouts

  • 500 g Brussels sprouts
  • 1 tablespoon  Olive oil
  • 1 pinch  Sugar
  • 1 pinch  Salt


  • 10 g Mint
  • 1/2 Onion
  • 2 teaspoon  Sumac
  • 6 Tablespoon  Olive oil
  • 1 Tablespoon  Lemon juice
  • Salt, pepper



Brussels sprouts

  • Preheat the oven to 180 °C convection oven and line a baking tray with baking paper.
  • Clean the Brussels sprouts: Cut off the stalk and remove the outer leaves.
  • Halve the Brussels sprouts and mix with sugar, salt and olive oil.
  • Lay out the Brussels sprouts on the prepared baking tray and roast in the preheated oven for approx. 15 – 17 minutes.


  • Finely chop the mint and onion and mix with the remaining ingredients for the dressing.


  • Divide the hummus between plates / bowls, top with roasted Brussels sprouts, drizzle with the dressing and garnish with almonds.
  • Serve with pita bread.


*Recipe contains affiliate links. 


Calories: 92kcal | Carbohydrates: 14g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 130mg | Potassium: 540mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1049IU | Vitamin C: 108mg | Calcium: 69mg | Iron: 2mg

Also try baba ghanoush.

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