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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 180°C.
Wash and halve the Brussels sprouts. Place them on a parchment-lined tray with 40 g of chickpeas.
Toss with olive oil, salt, pepper, and paprika powder. Bake for 20-25 minutes, mixing halfway, until golden and crispy.
Blend all hummus ingredients until smooth. Add more liquid if too thick.
Spread the hummus on a plate and sprinkle with paprika powder and olive oil if desired.
Decorate with roasted Brussels sprouts, crunchy chickpeas, pomegranate seeds, and fresh rosemary. Enjoy!
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Use 2-4 tbsp water or chickpea liquid, depending on how thick you like your hummus.
A festive addition to a Christmas table.
Can I use canned chickpeas for this recipe?
Yes, canned chickpeas are perfect for this recipe. Just make sure to drain and rinse them.
How can I make the hummus smoother?
Add more water or chickpea liquid while blending to achieve your desired consistency.
What can I use instead of pomegranate?
You can substitute pomegranate with dried cranberries or chopped fresh apples for a different flavor.
Can I prepare the toppings in advance?
Yes, you can roast the Brussels sprouts and chickpeas ahead of time and store them in an airtight container.
Is the smoked paprika necessary?
Smoked paprika adds a nice flavor and color, but you can omit it if you prefer.
