Underneath this pile of chopped walnuts is a creamy, vaguely Middle Eastern bowl of deliciousness that you probably wouldn’t believe is brussels sprouts if I didn’t tell you. Adapted from an old Food & Wine recipe, this is meant to be a dip but I eat it as a side dish, and by the spoonful. Pro-tip: double the recipe.
1/2 pound brussels sprouts, halved lengthwise
1 tablespoon olive oil
1 teaspoon salt, divided
1/2 cup hazelnuts
1 cup tahini
1/4 cup fresh lemon juice
1/2 teaspoon ground cumin
1 ice cube
1/2 cup cold water
1/4 cup chopped parsley
1. Preheat oven to 450F degrees. Toss together brussels sprouts, oil, and 1/4 teaspoon salt on a rimmed baking sheet. Spread in a single layer, and roast in preheated oven until tender and lightly charred, about 15 minutes. Transfer to a plate to cool and reduce oven temperature to 300°F.
2. Spread hazelnuts on a rimmed baking sheet and bake at 300F degrees until golden and skins wrinkle, about 7 minutes. Transfer to a clean kitchen towel and rub off skins. Let stand until cool; coarsely chop.
3. 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.
4. To serve, spread tahini mixture on a platter, and top with remaining brussels sprouts. Garnish with hazelnuts and chopped parsley.