Brussels Sprouts with Pomegranate Molasses and Smoky Red Pepper Hummus - alive magazine
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks…
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Cooking tools:
- Food processor
- Toothpick
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring spoon
- Mixing bowl
- Spoon
Ingredients
- 2 lbs (900 g) Brussels sprouts
- 3 Tbsp (45 mL) extra-virgin olive oil
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) pepper
- 1 tsp (5 mL) smoked bittersweet paprika
- 14 oz (398 mL) can chickpeas, rinsed and drained
- 9 or 10 piquillo or sweet red peppers
- 2 garlic cloves, peeled
- 2 Tbsp (30 mL) tahini
- 1 tsp (5 mL) hot smoked paprika
- 1 tsp (5 mL) sherry vinegar
- 1/2 tsp (2 mL) pomegranate molasses + additional 2 tsp (10 mL) for garnish
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) salt
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