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Roasted Brussels sprouts with vinaigrette and hummus

  • 45 min
    • Preparation 20 min
    • Cooking 25 min
Recipe recommendation for WMF Multi Taste Hot Air Fryer

Ingredients

2 People
  • 80 g Walnuts
  • 350 g Brussels sprouts
  • Olive oil
  • 2 tsp. Garam masala
  • 1 tsp. Chili flakes
  • 10 ml Maple syrup
  • 1 Can chick peas (400 g)
  • 1 Bay leaf
  • 1 Garlic
  • 1 Red onion
  • 10 ml Grainy mustard
  • 20 ml White balsamic vinegar
  • 10 ml Honey
  • 3 tbsp. Tahini
  • 1 Lemon

Preparation

Step 1
Spread the walnuts in the cooking basket and roast for 5 minutes using the fry function. In the meantime, clean and halve the Brussels sprouts, and mix in a bowl with a little oil, garam masala, maple syrup and chili flakes. Transfer the nuts to a bowl and set aside. Spread the Brussels sprouts in the cooking basket and fry for the remaining time (20 minutes) using the fry function.
g Walnuts
g Brussels sprouts
Olive oil
tsp. Garam masala
Step 2
Simmer the chickpeas with their liquid in a small pot along with the garlic and bay leaf over low heat for 10 minutes. Dice the onions and mix in a small bowl with the wholegrain mustard, white balsamic vinegar, honey and a little oil to make a vinaigrette. Season with salt and pepper. Drain the cooked chickpeas and blend with the tahini and lemon juice in a food processor. Gradually add enough of the cooking water to make a creamy hummus and season with salt.
Can chick peas (400 g)
Bay leaf
Garlic
Red onion
ml Grainy mustard
ml White balsamic vinegar
ml Honey
tbsp. Tahini
Lemon
Step 3
Remove the roasted Brussels sprouts from the hot air fryer and mix with the vinaigrette in a bowl. Spread the hummus on a plate or large platter, top with the Brussels sprouts and sprinkle with the toasted walnuts.