Brussels Sprouts with Pomegranate Molasses and Smoky Red Pepper Hummus
Brussels sprouts
  • 2lbs Brussels sprouts900 g
  • 3Tbsp extra-virgin olive oil45 mL
  • 1tsp salt5 mL
  • 1tsp pepper5 mL
  • 1tsp smoked bittersweet paprika5 mL
Red pepper hummus
  • 14oz can chickpeasrinsed and drained, 398 mL
  • 9 or 10 piquillo or sweet red peppers
  • 2 garlic clovespeeled
  • 2Tbsp tahini30 mL
  • 1tsp hot smoked paprika5 mL
  • 1tsp sherry vinegar5 mL
  • 1/2tsp pomegranate molasses + additional 2 for garnish2 mL, 10 mL
  • 2Tbsp extra-virgin olive oil30 mL
  • 1/4tsp salt1 mL
  1. Preheat oven to 425 F (220 C).
  2. In large bowl, combine Brussels sprouts, oil, salt, pepper, and bittersweet paprika. Pour onto 2 baking sheets, being careful not to crowd, and bake for about 20 minutes, flipping once at the 10-minute mark. While sprouts are cooking, put together the hummus.
  3. In food processor or blender, blend chickpeas, piquillo peppers, garlic, tahini, hot paprika, vinegar, and pomegranate molasses. On slow speed, add olive oil in a thin stream to combine. Taste and add salt, if required.
  4. Spread a shallow layer of hummus onto serving platter. Once sprouts are lightly browned, remove from oven, skewer with toothpicks, and arrange on red pepper hummus-lined platter. Drizzle with additional pomegranate molasses and serve immediately.