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Brussels Sprouts with Pomegranate Molasses and Smoky Red Pepper Hummus

  • Servings8


Brussels Sprouts with Pomegranate Molasses and Smoky Red Pepper Hummus

Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together.


Prepping the sprouts

If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.   


Brussels Sprouts with Pomegranate Molasses and Smoky Red Pepper Hummus

  • Servings8


Brussels sprouts
  • 2 lbs (900 g) Brussels sprouts
  • 3 Tbsp (45 mL) extra-virgin olive oil
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) pepper
  • 1 tsp (5 mL) smoked bittersweet paprika
Red pepper hummus
  • 14 oz (398 mL) can chickpeas, rinsed and drained
  • 9 or 10 piquillo or sweet red peppers
  • 2 garlic cloves, peeled
  • 2 Tbsp (30 mL) tahini
  • 1 tsp (5 mL) hot smoked paprika
  • 1 tsp (5 mL) sherry vinegar
  • 1/2 tsp (2 mL) pomegranate molasses + additional 2 tsp (10 mL) for garnish
  • 2 Tbsp (30 mL) extra-virgin olive oil
  • 1/4 tsp (1 mL) salt


Per serving:

  • calories107
  • protein3 g
  • total fat5 g
    • sat. fat1 g
  • total carbohydrates13 g
    • sugars2 g
    • fibre4 g
  • sodium319 mg



Preheat oven to 425 F (220 C).


In large bowl, combine Brussels sprouts, oil, salt, pepper, and bittersweet paprika. Pour onto 2 baking sheets, being careful not to crowd, and bake for about 20 minutes, flipping once at the 10-minute mark. While sprouts are cooking, put together the hummus.


In food processor or blender, blend chickpeas, piquillo peppers, garlic, tahini, hot paprika, vinegar, and pomegranate molasses. On slow speed, add olive oil in a thin stream to combine. Taste and add salt, if required.


Spread a shallow layer of hummus onto serving platter. Once sprouts are lightly browned, remove from oven, skewer with toothpicks, and arrange on red pepper hummus-lined platter. Drizzle with additional pomegranate molasses and serve immediately.



Pickled Radish and Cabbage Slaw

Pickled Radish and Cabbage Slaw

Crunchy, with sharp and satisfying flavour, this hearty salad is a great accompaniment to tacos (including the ones in the next recipe). Cabbage is high in fibre and vitamins C and K. Higher consumption of cruciferous vegetables such as radishes and cabbage is linked to lower rates of cancer. Make ahead Unlike a typical green salad, this one can stand up to an hour or two in the fridge, so if you want to make it ahead of time, go for it. The cabbage will soften up and some water will be released; just drain any excess before serving.