Brussel sprouts…gag, right? They’re one of those vegetables that definitely have an acquired taste. I remember when I was growing up, my mom used to melt a little bit of butter on top of them in an attempt to get us to eat them. It worked back then, but now such an addition would not make my temperamental tummy very happy.
So the way I looked at it, I had two options: never eat brussel sprouts again or find a new way to enjoy them.
Since I know how full of nutrients brussel sprouts are, my only real option was to find a new way to enjoy them. After all, I’m not one to cut out a vegetable that is loaded with fiber, folic acid, vitamins A and C, iron, magnesium, potassium, phosphorus, calcium and sulfur. Not to mention they’re also almost half protein and are known for their ability to reduce cancer potential.
Brussel Sprouts with Deconstructed Hummus
Nutritious brussel sprouts soaked in creamy tahini dressing, paired with protein rich chickpeas and sprinkled with sesame seeds.
Serves 1 meal or 2 sides
- 20 brussel sprouts
- 1/2 cup chickpeas
- 1 tbsp tahini (sesame seed butter)
- 1 tbsp water
- 1 tbsp lemon juice
- 1/2 tsp Bragg liquid aminos
- 1/2 tsp granulated garlic
- 1/2- 1 tsp sesame seeds
- Wash brussel sprouts, remove any rotting leaves and slice in half.
- Steam brussel sprouts until desired texture is achieved, should take approximately 3-5 minutes.
- Meanwhile, in a small bowl mix together tahini, water, lemon juice, liquid aminos and granulated garlic.
- Place steamed brussel sprouts in serving bowl, top with chickpeas and drizzle tahini mixture over top.
- Sprinkle with sesame seeds and enjoy!