Lemon roasted sprout hummus

Rev Deb Connor Member: Merseyside

Yes, you read that correctly! Lemon roasted sprout hummus, in fact. The flavour of Brussels sprouts peaks in the cold months when the frost helps them develop a sweet taste. In TCM terms Brussels sprouts are warm with sweet and pungent flavours – they enter the large intestine and stomach channels and expel cold. Chickpeas tonify qi and resolve dampness – they enter the stomach, spleen, and heart channels and are sweet with a neutral temperature.

Ingredients

6 lemon roasted Brussels sprouts – see below

240 g cooked chickpeas

1 Tbsp of nutritional yeast

Large pinch of sea salt

2 heaped tsp of ground cumin

For a batch of lemon roasted sprouts

100 g whole fresh Brussels sprouts

1 Tbsp lemon juice

1 Tbsp avocado oil

Ground black pepper and sea salt, to taste

200C/400F/gas mark 6

Method

To make the lemon roasted sprouts: Cut the sprouts in half and place them in a bowl.

Add the remaining ingredients and stir everything together ensuring the sprouts are well coated. Pour onto a baking sheet and place in the oven for approximately 15 minutes or until golden.

To make the hummus: Place all ingredients in a bowl and blend together using a hand blender, food processor or your preferred kitchen magic. Serve topped with a dash of paprika and a finely chopped lemon roasted sprout.

Use more or fewer sprouts, depending on your preferred hummus texture and level of sproutiness. And if really runny hummus is your thing, add a tablespoon of lemon juice, a dash of avocado oil or a delicious dollop of tahini.