Brussels Sprouts Baba Ghanoush

 


Brussels Sprouts Baba Ghanoush

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 (such as Soom)

1/4 cup fresh lemon juice (from 2 lemons)

1/2 teaspoon ground cumin

1 ice cube

1/2 cup cold water

1/4 cup chopped fresh flat-leaf parsley

Directions

Preheat oven to 500°F. Toss together brussels sprouts, oil, and 1/4 teaspoon salt on a large rimmed baking sheet. Spread in a single layer, and roast in preheated oven until tender and lightly charred, about 12 minutes. Transfer to a plate to cool. Reduce oven temperature to 300°F.

Spread hazelnuts on a large rimmed baking sheet, and bake at 300°F until golden and skins wrinkle, about 8 minutes. Transfer to a clean kitchen towel, and rub off skins. Let stand until cool enough to handle; coarsely chop.

Place tahini, lemon juice, cumin, ice cube, half of the cooled brussels sprouts, and remaining 3/4 teaspoon salt in a food processor. Process until ice melts and a chunky paste forms. With processor running, add 1/2 cup cold water in a slow, steady stream, processing until mixture is emulsified and resembles the texture of hummus. Season to taste with salt.

To serve, spread tahini mixture on a platter, and top with remaining brussels sprouts. Garnish with hazelnuts, chopped parsley, and a generous drizzle of olive oil.

 

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