Prep time: 20 minutes
Cooking time: 30 minutes
Step 1 Preheat an oven to 190C.
Step 2 Toss 1/3 of the chickpeas in 1 tbsp of olive oil, the paprika & 2 tsp of maple syrup. Spread over a lined baking tray and roast for 25-30 minutes, until crisp.
Step 3 Preheat a frying pan (that can go in the oven) over a high heat, add the remaining olive oil and Brussel sprouts with a good pinch of salt.
Step 4 Fry the sprouts, tossing regularly, until they begin to colour then transfer the pan to the oven and Roast for 15-20 minutes until they are Caramelised.
Step 5 Meanwhile, make the hummus by placing the remaining chickpeas into a small food processor or blender along with the tahini 2/3 cup of water, juice of ½ lemon, garlic and a good pinch of salt. Blend to a smooth puree consistency then adjust the seasoning again.
Step 6 Remove the Brussel sprouts and chickpeas from the oven and toss in a bowl with the chili, mint, maple and lemon to taste. Serve over the hummus with za’atar to sprinkle.
Who is Tom?
Tom Walton is a young, accomplished chef with a passion for health, fitness, lifestyle and wellbeing. He is the founder and executive chef of The Bucket List in Bondi, Deus Bar & Kitchen in Camperdown and Nudefish Poke in three Sydney locations.
Be sure to follow @cheftomwalton on his instagram