Ingredients

For the hummus

• 200g cooked chickpeas (Sinitza brand)
• juice of 1 lemon
• 2 tbsp tahini
• 1 pickled hot pepper
• salt to taste
• sun-dried tomatoes

For the Brussels sprouts

• 1 package Brussels sprouts
• 1 red onion
• 1 clove garlic
• coconut oil
• salt and black pepper to taste
• balsamic vinegar for serving

Instructions

Hummus

1. Place the cooked chickpeas, lemon juice, tahini, hot pepper, salt, and sun-dried tomatoes in a blender.
2. Blend until a smooth, homogeneous mixture is obtained.

Brussels Sprouts

1. Clean and halve the Brussels sprouts.
2. Slice the red onion into half-moons and crush the garlic.
3. In a pan, melt the coconut oil and sauté the vegetables together, stirring.
4. Cover with a lid and let them soften completely. Season with salt and black pepper.

Serving

1. Spread the hummus in a bowl or plate.
2. Top with the warm Brussels sprouts and onion.
3. Drizzle with balsamic vinegar for a refined aroma.

Serving Suggestion

Serve with crackers or crispy bruschetta.