Finally, a way to include sprouts on Christmas day that everyone might just like! A random Christmas recipe indeed, I was trying to think of recipes or things I haven’t seen yet and I think this is about as weird as it gets, mind you its actually delicious! Great as a canapé or starter idea. The hummus keeps for up to 6 days if stored in an air tight container in the fridge, so its one recipe you can have prepared well in advance of the day’s festivities. I served mine with some sweet sautéed baby carrots, simply flash in the pan with a little olive oil, soya and mirin ( or maple/honey) until little golden around the edges and still has a good bit of bite!
- 200g Brussel sprouts- stemmed, washed and halved
- 1 x 400g tin chickpeas
- 5 tbsp. virgin olive oil
- ½ juice of a lemon
- 2 tbsp maple syrup
- ¼ tsp cinnamon
- 2 sprigs of rosemary- leaves pulled off
- Extra olive oil to garnish
- Left over sprouts
- In a bowl place the Brussel sprouts, drizzle over with a tbsp. of olive oil and a tbsp. of maple, rubbing together to cover the sprouts.
- Spread evenly on to a lined baking tray, scattering over the rosemary leaves.
- Roast for 25 minutes until golden toasted and tender.
- Place to one side and let cool.
- Drain and rinse the chickpeas, place them along with the rest of the olive oil, lemon, cinnamon and maple into a food processor and blend until completely smooth and creamy.
- Once the sprouts have cooled add them along with any rosemary leaves in to the food processor (omit 5 sprouts as a garnish)Blend once more until there is very little trace of sprouts left, the hummus will turn a pale green.
- Garnish with the left over sprouts and extra oil.