White Bean Hummus Brussels Sprouts Recipe

Prep beans and aromatics

Rinse and drain cannellini beans. Reserve a few beans for texture if desired.

In a food processor, combine beans, tahini, lemon juice, minced garlic, cumin, and a pinch of salt. Process until smooth.

With the processor running, stream in olive oil and gradually add water or aquafaba to reach a creamy, spoonable consistency.

Taste and adjust salt, lemon, and cumin as needed.

Transfer hummus to a serving dish. Lightly drizzle with extra olive oil and optionally sprinkle chopped herbs.

Blend herbs

In a blender or using a whisk, blend parsley (and cilantro/mint if using) with lemon zest and salt.

Slowly stream in olive oil while blending until a bright green oil emulsifies.

Stir in lemon juice and adjust salt. Strain if a smoother oil is preferred, or keep for a vibrant herb oil.

Roast Brussels sprouts

Preheat oven to 425F (220C). Toss trimmed Brussels sprouts with olive oil, salt and pepper. Roast on a sheet pan 15-18 minutes until caramelized and tender.

Prepare crudites: wash and cut carrots into sticks, cucumber into spears, pepper into strips, radishes halved or sliced, and arrange on a platter.

If desired, toss roasted sprouts with a squeeze of lemon juice after roasting.

Spread the white bean hummus on a large serving plate or shallow bowl.

Drizzle generous amounts of green herby citrus oil over the hummus.

Arrange roasted Brussels sprouts around the hummus and pile crudites on the platter. Optionally garnish with extra herbs.