Crispy Brussels sprouts, hummus, chilli and mint

Ingredients

• 500 g small Brussels sprouts, cut in half
• 2 tbsp extra virgin olive oil, plus extra for drizzling
• salt and black pepper, to taste
• ½ large red chilli, seeds removed, finely chopped
• ½ cup mint, roughly chopped
• 1 tsp sesame oil
• 2 tbsp maple syrup
• 1 lemon, juice
• 2 tbsp za'atar

Hummus

• 1 x 400 g can chickpeas, drained and rinsed
• 90 g (⅓ cup) tahini
• ½ lemon, juice
• 1 garlic clove

Instructions

1. Preheat the oven to 220˚C.
2. Preheat an ovenproof frying pan over high heat. Add the olive oil and Brussels sprouts (reserving 1 or 2 to serve), cut-side down and a good pinch of salt. Fry the sprouts until browned, then turn the sprouts and transfer the pan to the oven. Roast for about 12 - 15 minutes or until deep golden.
3. Meanwhile, for the hummus, place all the ingredients into a food processor or blender along with
4. 70 ml (⅔ cup) water and a good pinch of salt. Blend to a smooth puree, then adjust the seasoning again.
5. Remove the Brussels sprouts from the oven. Add the chilli, mint, sesame oil, maple syrup and lemon juice to taste and toss until well combined.
6. Serve the roasted sprouts over the hummus, then scatter with the za'atar, and drizzle with extra oil and a squeeze of lemon juice.

Photography by Adam Liaw.

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