Introduction 📜
Brussels Sprouts Baba Ghanoush offers a creative, smoky twist on the beloved Middle Eastern dip. Roasted Brussels sprouts are blended with tahini, lemon, and cumin to create a creamy, nutty spread that’s perfect for entertaining or everyday snacking. This bold, plant-based recipe is easy to prepare and brings a sophisticated flair to your appetizer table.
Nutrition Information 🧬
Calories: 295
Protein: 8g
Carbohydrates: 10g
Fat: 26g
Sodium: 270mg
Fiber: 4g
Quick Facts 📊
Cuisine: Middle Eastern-Inspired
Prep Time: 15 min
Cook Time: 15 min
Servings: 8
Difficulty: ⭐⭐
Storage and Reheating Tips ♻️
Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Not recommended.
Reheating: Serve cold or allow to come to room temperature. Do not reheat in microwave.
Serving Suggestions 🍽️
Serve with warm pita, crudités like cucumber or carrots, or spread over toast. It also pairs well as a topping for grain bowls or as a base layer in sandwiches and wraps.
Recipe Origins 📜
Inspired by the traditional baba ghanoush made with eggplant, this version uses Brussels sprouts to add earthiness and a unique flavor. Created by chef Michael Solomonov, it showcases modern Middle Eastern cuisine with a creative vegetable-forward approach.
Common Mistakes ❌
Skipping the high-heat roast: This step gives the Brussels sprouts their signature char and depth.
Using hot water instead of cold: Cold water helps emulsify the tahini for a smooth dip.
Not removing hazelnut skins: Skins add bitterness—rub them off after toasting.
Recipe Variations 🔄
Vegan Option: Already 100% vegan.
Nut-Free Option: Replace hazelnuts with roasted sunflower seeds or omit entirely.
Low-Carb Option: Serve with low-carb vegetables like bell pepper strips or zucchini slices instead of pita.
Frequently Asked Questions 🔍
Can I use frozen Brussels sprouts?
Not recommended—fresh provides better texture and roasting quality.
What can I use instead of hazelnuts?
Try pistachios, almonds, or pumpkin seeds for a different crunch.
Can I make this ahead of time?
Yes, it tastes even better the next day after chilling.
Can I serve it warm?
This dip is best served at room temperature or chilled.
Ingredients
- 1/2 pound Brussels sprouts, trimmed and halved lengthwise
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 teaspoon kosher salt, divided, plus more to taste
- 1/2 cup hazelnuts
- 1 cup tahini
- 1/4 cup fresh lemon juice
- 1/2 teaspoon ground cumin
- 1 ice cube
- 1/2 cup cold water
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
Step 1 Preheat oven to 500°F. On a large rimmed baking sheet, toss Brussels sprouts with olive oil and 1/4 teaspoon salt. Spread evenly and roast for about 12 minutes until tender and lightly charred. Remove from oven and let cool. Reduce oven temperature to 300°F.
Step 2 Spread hazelnuts on a clean baking sheet and toast at 300°F for 8 minutes until golden. Transfer to a kitchen towel and rub off skins. Let cool, then coarsely chop.
Step 3 In a food processor, combine tahini, lemon juice, cumin, ice cube, half the roasted Brussels sprouts, and the remaining 3/4 teaspoon salt. Blend until a chunky paste forms. While the processor is running, slowly add cold water until the dip is emulsified and resembles the texture of hummus. Taste and adjust salt if needed.
Step 4 Spread the dip on a platter. Top with the remaining roasted Brussels sprouts, chopped hazelnuts, parsley, and a generous drizzle of olive oil. Serve with warm pita or fresh vegetables.
