Brussels Sprouts with Pomegranate Molasses and Smoky Red Pepper Hummus

Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together.

Brussels Sprouts with Pomegranate Molasses and Smoky Red Pepper Hummus

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Course

Appetizers and Openers

Servings

18 people

Print Recipe

Ingredients

Brussels sprouts

• 2 lbs Brussels sprouts 900 g
• 3 Tbsp extra-virgin olive oil 45 mL
• 1 tsp salt 5 mL
• 1 tsp pepper 5 mL
• 1 tsp smoked bittersweet paprika 5 mL

Red pepper hummus

• 14 oz can chickpeas rinsed and drained, 398 mL
• 9 or 10 piquillo or sweet red peppers
• 2 garlic cloves peeled
• 2 Tbsp tahini 30 mL
• 1 tsp hot smoked paprika 5 mL
• 1 tsp sherry vinegar 5 mL
• 1/2 tsp pomegranate molasses + additional 2 for garnish 2 mL, 10 mL
• 2 Tbsp extra-virgin olive oil 30 mL
• 1/4 tsp salt 1 mL

Ingredients Brussels sprouts 2 lbs Brussels sprouts 900 g 3 Tbsp extra-virgin olive oil 45 mL 1 tsp salt 5 mL 1 tsp pepper 5 mL 1 tsp smoked bittersweet paprika 5 mL Red pepper hummus 14 oz can chickpeas rinsed and drained, 398 mL 9 or 10 piquillo or sweet red peppers 2 garlic cloves peeled 2 Tbsp tahini 30 mL 1 tsp hot smoked paprika 5 mL 1 tsp sherry vinegar 5 mL 1/2 tsp pomegranate molasses + additional 2 for garnish 2 mL, 10 mL 2 Tbsp extra-virgin olive oil 30 mL 1/4 tsp salt 1 mL

Course Appetizers and Openers Servings 18 people Print Recipe

Instructions

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.