Festive hummus with roasted brussels sprouts and chestnuts

side dish · ⏱ 35 min · 8 portions · 45.0 g carbs / portion · vegan

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
http://flowcooking.food/en-us/recipe/777/festive-hummus-with-roasted-brussels-sprouts-and-chestnuts/