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.
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.
I actually ate the plate as a main course. But you can also consider serving the vegan dish in small bowls for mezze.
- Halabi, Rafik (Author)
Recipe for hummus with roasted Brussels sprouts and sumac-mint dressing
Roasted Brussels sprouts
- 500 g Brussels sprouts
- 1 tablespoon Olive oil
- 1 pinch Sugar
- 1 pinch Salt
- 1 x Recipe hummus
- 10 g sliced almonds
- 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.
Meanwhile, prepare the hummus according to the recipe.
- 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.
Also try baba ghanoush.