Looking for a delicious and easy-to-make side dish that will impress your guests? Look no further! This plant-based air-fried Brussels sprouts dish is not only packed with flavor but also brings a delightful crunch and a touch of sweetness to your table. Nestled atop a creamy layer of hummus and drizzled with a hot honey sauce, this recipe is a perfect blend of textures and tastes. Whether you're hosting a dinner party or simply want to elevate your weeknight meals, this dish is sure to be a hit!
Ingredients
Brussels Sprouts
500g Brussels sprouts, trimmed and halved
2 tbsp Moroccan seasoning
1 tbsp olive oil
Pinch of salt
Houmous
(this can be made in advance and stored in the fridge)
420g can chickpeas, drained and rinsed
1 tbsp tahini
Juice and zest of 1 lemon
Pinch salt
Cold water, as needed to thin
Hot Honey Sauce
(this can be made in advance and stored in the fridge, warm up a little when you are serving)
1 tbsp honey
1 tbsp apple cider vinegar
1/2 tsp smoked paprika
Add ins
Roasted Cashews
Cranberries
Instructions
Brussels Sprouts
Preheat the air fryer to 130°C (266°F).
In a bowl, combine Brussels sprouts, Moroccan seasoning, olive oil, and salt. Stir until the sprouts are evenly coated.
Air fry at 130°C for 15 minutes, shaking the basket halfway through.
Increase the temperature to 200°C (392°F) and cook for an additional 3 minutes to crisp up.
Houmous
In a food processor, blend chickpeas, tahini, lemon juice, and zest until smooth.
Gradually add cold water, 1 tablespoon at a time, blending until the mixture reaches a dip-like consistency.
Adjust seasoning if desired.
Hot Honey Sauce
In a small saucepan, combine honey, apple cider vinegar, and smoked paprika.
Heat over low heat until the mixture is runny and well combined. Remove from heat.
To Serve
Spread a generous layer of houmous on a serving plate.
Top with crispy air-fried Brussels sprouts.
Drizzle hot honey sauce over the top.
Garnish with cashews and cranberries.
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