Crispy Brussels Sprouts and Creamy Hummus Dip

Brussels sprout season runs from late August through March, so my Crispy Brussels Sprouts Over Creamy Hummus Dip offers the perfect opportunity to enjoy this seasonal superfood. Don’t render Brussels sprouts solely to the holiday table; enjoy them anytime you entertain or simply as part of a delicious weekday lunch or dinner. This post is sponsored by Crunchmaster and contains affiliate links. Please see my disclosures.

If you’re looking for a delicious, nutritious, and festive fall appetizer, look no further than my Crispy Brussels Sprouts Over Creamy Hummus dip.

This recipe packs a punch when it comes to nutrition, taste, and beauty. It’s loaded with good-for-you nutrients, fiber, and savory fall flavors that you won’t be able to get enough of.

This mouthwatering recipe combines the satisfying crunch of crispy Brussels sprouts with the creamy goodness of homemade hummus.

What truly sets this recipe apart is the symphony of flavors that unfolds with each bite. The earthy and slightly nutty notes of the Brussels sprouts pair harmoniously with the tanginess of the hummus. The pumpkin seeds add crunch, and the pomegranate arils add a pop of sweetness to every bite.

The perfect way to enjoy this dip is with Crunchmaster crackers. If you’ve been gluten-free long enough, you know Crunchmaster has mastered the art of a tasty yet sturdy gluten-free cracker.

These crunchy crackers work hard to scoop this delicious masterpiece and are just big enough to ensure a little bit of all the flavors that come with each bite.

Get ready to entertain friends or family with this Crispy Brussels Sprouts and Creamy Hummus dip. Let’s get started!

The Benefits of Brussels Sprouts

While some people hate Brussels sprouts, I’m not one of them. I enjoy them, and this isn’t lip service. I really do!

This hatred for Brussels sprouts likely comes from childhood trauma of being forced to eat ill-prepared Brussels sprouts at the holiday table.

But the truth is, if you prepare them right, these mini heads of cabbage taste incredible, and eating them won’t feel like a chore.

Brussels sprouts offer a slightly earthy and slightly bitter taste. They’re packed with antioxidants, vitamins A and K, and fiber, and they’ve been shown to lower one’s risk of cancer thanks to a compound inside Brussels sprouts that restricts tumor growth, according to the National Foundation for Cancer Research.

Eating whole Brussels sprouts is a no-go for me, but if they’re shredded, roasted, and seasoned just right, they’re as delicious as can be.

You can shred whole heads of Brussels sprouts in a food processor, or do what I do and buy a bag of pre-shredded Brussels sprouts to save yourself the trouble. PS: Trader Joe’s sells bags of shredded Brussels sprouts year-round.

Make the Creamy Hummus

I recommend preparing the hummus before Brussels sprouts to ensure the Brussels sprouts are as warm and crunchy as they can be when they’re served.

As you’ll see, this dip contains two layers: (1) The creamy hummus on the bottom and (2) the crispy Brussels sprouts on top.

To make fresh homemade hummus, which will serve as the base of this dip, gather the following ingredients:

• 1 15-ounce can of chickpeas, drained and rinsed
• 1 garlic clove
• 2 Tbsp olive oil
• 1-2 Tbsp tahini (sesame paste)
• 1/2 juice lemon, fresh (more if desired to taste)
• 1 pinch of salt, to taste
• 2-3 Tbsp of water, add as needed until you get the desired smooth texture

Place all the ingredients in a food processor and process on high until the mixture is creamy. If the mixture is dry, add more water and continue to blend. Scrape down the sides.

Taste the hummus to make sure it has enough salt and lemon. Adjust to taste. Set the mixture aside as you prepare the rest of the ingredients.

How to Air Fry Brussels Sprouts

To prepare the crispy Brussels sprouts, you’ll need:

• 1 10-ounce bag of shredded Brussels sprouts
• 1 Tbsp avocado oil
• Pinch of Kosher salt

Combine the shredded Brussels sprouts, oil, and salt in a bowl. Use your hands to massage the leaves and oil, ensuring the Brussels sprouts are coated with the oil.

Place the Brussels sprouts in an air fryer basket and bake at 375º F for 10-11 minutes, shaking the basket 2-3 times throughout the cooking process. If you don’t have an air fryer, roast them on a baking sheet in the oven at 400º F for 10-20 minutes, mixing them 1-2 times during the roasting process.

The Brussels sprouts are ready when they develop that coveted golden brown color and crispiness. Some of the shreds might even look a little charred.

Set the Brussels sprouts aside until you’re ready to assemble your dip.

Assembling Your Dip

You’ll need a plate or bowl with shallow sides to serve the dip. Here’s how to assemble each ingredient:

Layer #1: Spread the hummus in an even layer on a plate or shallow bowl.

Layer #2: Top the hummus with the crispy Brussels sprouts.

Layer #3: Sprinkle the mixture with 2 tablespoons of pumpkin seeds.

Layer #4: Top everything with 2 tablespoons of pomegranate arils. The pomegranate seeds will add beautiful color, texture, and flavor to the final dip. Trust me, everything works well together!

This beautiful dip is a crowd-pleaser, and your guests will be so busy eating it that they need not know you’re giving them a healthy dose of medicine from Mother Nature.

I highly recommend serving the dip with crunchy gluten-free crackers from Crunchmaster.

These crackers allow for maximum scoop-age and won’t break under the pressure of the dip. They’re perfectly salted and add a bit more flavor to this already flavorful combination of ingredients.

You can find Crunchmaster crackers in various flavors at your local grocery store or look for them online in the Crunchmaster Amazon store.

More Dips to Make

If you love this fabulous fall dip, you might also enjoy these tasty creations:

• Spicy Eggplant Dip with Harissa Spice and No Tahini
• Warm Butternut Squash & Apple Dip
• Easy and Cheesy Spinach Artichoke Dip
• Festive Cranberry Jalapeno Dip (Salsa)
• Baked Brie with Walnuts, Pomegranates and Honey