CRISPY BRUSSEL SPROUTS

Serves 4

Prep time: 20 minutes

Cooking time: 30 minutes

Ingredients:

• 2 tins chickpeas, drained and rinsed
• 4 tbsp olive oil
• ½ tsp paprika
• 3 tbsp maple syrup
• 1/3 cup tahini
• 1 clove garlic
• 2 lemons
• 500g small Brussel sprouts, cut in half
• 2 tbsp olive oil
• salt, black pepper
• ½ large red chili, seeds removed, finely chopped
• ½ cup mint, roughly chopped
• 2 tbsp za’atar

Method:

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.