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Festive hummus with roasted brussels sprouts and chestnuts

Creamy festive hummus swirled with lemon-garlic goodness.
Roasted brussels sprouts, chestnuts, and crisp sage add crunch.
Bright, tangy, and cozy—charred edges make it taste like winter.

side dish ⏱ 35 min 365 kcal / portion 45.0 g carbs / portion (estimated) vegan 🔗 Original source

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Festive hummus with roasted brussels sprouts and chestnuts
v3 · rb0e705f985 20260727Z1751 120 ml olive oil 10 g sage leaf lemon to taste 1 tbsp white balsamic vinegar fine sea salt to taste 🔥 preheat oven to 230°C 🍳 ⏱ 5 min heat olive oil in tray 🔥 ⏱ 5-2 min scatter sage leaves and roast 1. until dark green and starting to crisp 🍽 transfer crispy sage leaves to a plate 🔥 ⏱ 12-15 min add olive oil and roast chestnuts, brussels sprouts, lemon zest, salt, and pepper, stirring halfway, until charred in places ⏱ 3-5 min place lemon juice, chickpeas, garlic, water, cumin, tahini, and 0.75 tsp salt in food processor and blitz until smooth 🌀 mix extra water as needed to loosen the hummus 🌀 mix olive oil, lemon juice, white balsamic vinegar, and salt into a dressing bowl spoon hummus onto a platter and make a well in the middle 🔪 crush half of the crispy sage into the sprout tray, add half the dressing, mix well, and spoon onto the hummus 🍽 scatter remaining sage and cumin on top and drizzle remaining dressing Festive Hummus 🎉 200 g chestnut 400 g brussels sprout black pepper to taste 700 g chickpea 2 pieces garlic clove ¼ tsp ground cumin 160 ml water 120 ml tahini half half 60 ml chestnut, brussels sprout, black pepper 60 ml half half
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Preparation steps

  1. preheat oven to 230°C
  2. heat olive oil in tray for 5 min
  3. scatter sage leaves and roast 1.5-2 min until dark green and starting to crisp
  4. transfer crispy sage leaves to a plate
  5. add olive oil and roast chestnuts, brussels sprouts, lemon zest, salt, and pepper for 12-15 min, stirring halfway, until charred in places
  6. place lemon juice, chickpeas, garlic, water, cumin, tahini, and 0.75 tsp salt in food processor and blitz 3-5 min until smooth
  7. mix extra water as needed to loosen the hummus
  8. mix olive oil, lemon juice, white balsamic vinegar, and salt into a dressing bowl
  9. spoon hummus onto a platter and make a well in the middle
  10. crush half of the crispy sage into the sprout tray, add half the dressing, mix well, and spoon onto the hummus
  11. scatter remaining sage and cumin on top and drizzle remaining dressing

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