Brussel Sprout Hummus

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!


Cooks in Minutes


  • 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


  1. 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.
  2. Spread evenly on to a lined baking tray, scattering over the rosemary leaves.
  3. Roast for 25 minutes until golden toasted and tender.
  4. Place to one side and let cool.
  5. 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.
  6. 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.
  7. Garnish with the left over sprouts and extra oil.