Description
Michael Solomonov, chef at Zahav in Philadelphia, serves this brilliant riff on baba ghanoush at the restaurant, but it is easy enough to recreate at home. After a whirl in the food processor, brussels sprouts and tahini come together to form a creamy dip. Solomonov serves it topped with more roasted brussels sprouts and hazelnuts and with warm pita, for dipping.
Ingredients
- 1/2 pound brussels sprouts, trimmed and halved lengthwise
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 teaspoon kosher salt, divided, plus more to taste
- 1/2 cup hazelnuts
- 1 cup tahini (such as soom)
- 1/4 cup fresh lemon juice (from 2 lemons)
- 1/2 teaspoon ground cumin
- 1 ice cube
- 1/2 cup cold water
- 1/4 cup chopped fresh flat-leaf parsley
Directions
- Preheat oven to 500°F. Toss together brussels sprouts, oil, and 1/4 teaspoon salt on a large rimmed baking sheet. Spread in a single layer, and roast in preheated oven until tender and lightly charred, about 12 minutes. Transfer to a plate to cool. Reduce oven temperature to 300°F.
- Spread hazelnuts on a large rimmed baking sheet, and bake at 300°F until golden and skins wrinkle, about 8 minutes. Transfer to a clean kitchen towel, and rub off skins. Let stand until cool enough to handle; coarsely chop.
- Place tahini, lemon juice, cumin, ice cube, half of the cooled brussels sprouts, and remaining 3/4 teaspoon salt in a food processor. Process until ice melts and a chunky paste forms. With processor running, add 1/2 cup cold water in a slow, steady stream, processing until mixture is emulsified and resembles the texture of hummus. Season to taste with salt.
- To serve, spread tahini mixture on a platter, and top with remaining brussels sprouts. Garnish with hazelnuts, chopped parsley, and a generous drizzle of olive oil.
