“Elevate your appetizer game with this innovative Brussels sprouts baba ghanoush recipe from Zahav’s Michael Solomonov. This creamy, nutty dip combines roasted Brussels sprouts with tahini, topped with more sprouts, hazelnuts, and a drizzle of olive oil”
Chef Michael Solomonov of Zahav in Philadelphia has reimagined the classic baba ghanoush, replacing eggplant with Brussels sprouts for a unique twist that’s both delicious and easy to make at home. This creamy dip blends roasted Brussels sprouts with tahini, creating a rich, nutty flavor that’s perfect for dipping warm pita bread.
Ingredients:
1/2 pound Brussels sprouts, trimmed and halved lengthwise
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1 teaspoon kosher salt, divided, plus more to taste
1/2 cup hazelnuts
1 cup tahini (e.g., Soom)
1/4 cup fresh lemon juice (about 2 lemons)
1/2 teaspoon ground cumin
1 ice cube
1/2 cup cold water
1/4 cup chopped fresh flat-leaf parsley
Directions:
Roast the Brussels Sprouts: Preheat your oven to 500°F (260°C). Toss the Brussels sprouts with olive oil and 1/4 teaspoon salt on a large rimmed baking sheet. Spread them in a single layer and roast until tender and slightly charred, about 12 minutes. Transfer to a plate and let cool. Lower the oven temperature to 300°F (150°C).
Prepare the Hazelnuts: Spread the hazelnuts on another baking sheet and toast in the oven at 300°F (150°C) until golden and the skins start to wrinkle, about 8 minutes. Remove from the oven and place in a clean kitchen towel. Rub the towel to remove the skins, then coarsely chop the nuts.
Make the Baba Ghanoush: In a food processor, combine tahini, lemon juice, cumin, ice cube, half of the cooled Brussels sprouts, and the remaining 3/4 teaspoon salt. Blend until the ice melts and a chunky paste forms. With the processor running, slowly stream in 1/2 cup cold water until the mixture is emulsified and has a hummus-like texture. Taste and adjust salt as needed.
Assemble and Serve: Spread the tahini mixture on a serving platter. Top with the remaining Brussels sprouts, sprinkle with chopped hazelnuts and parsley, and finish with a generous drizzle of olive oil.
This Brussels sprouts baba ghanoush offers a delightful mix of creamy texture, nutty flavors, and a hint of charred goodness, making it a standout appetizer for any occasion. Enjoy this fresh take on a classic dip with warm pita bread and a touch of elegance.
