Vegan recipe: Roasted Hummus Balls and Brussel Sprouts Salad

Warm salads are one of my favorite foods. There’s something about roasted vegetables that simultaneously calm my spirits and excite my taste buds. Brussel sprouts are a great source of dietary fiber and also contain a multitude of other vitamins and nutrients. They are part of the cruciferous family which also includes cauliflower and broccoli. The Dijon mustard dressing adds a nice "zing" to the salad, contrasting with the slight sweetness of the baked vegetables. 

This recipe is super simple but also super flavorful. I also think hummus is its own food group, and any time I can use it in a recipe is a happy day. 

 

Garam Masala Hummus Balls, with Roasted Brussel Sprouts, Olives, and Dijon Mustard Dressing

 

Ingredients:

1 can of chickpeas

1 teaspoon of olive oil (or tahini)

Minced garlic and/or garlic powder

Water to thin, to taste

Paprika and Garam Masala spice

Black olives

Brussel Sprouts

Dijon Mustard

 

Preparation:

To make the hummus balls: 

Preheat oven to 450°F.

Blend the chickpeas, olive oil, and garlic together in a food processor until smooth. I added about two teaspoons of water to the processor. It’s important to keep the hummus thick in consistency so that it can be formed into balls.

Place some paprika and garam masala in a small bowl.  Form the hummus into small balls with your hands and then roll them in the spice mix until the entire surface is coated.

Then place them on a nonstick baking tray (or spray some nonstick oil) and put them in the oven for about 15-20 minutes or until the spices coating the balls are toasted and fragrant.

To make the Brussel sprouts: 

Cut each Brussel sprout in half and place them on the baking tray to be put in the oven for about 20-25 minutes or until browning and fragrant.

 To make the Dijon Mustard dressing: 

Mix mustard with minced and/or garlic powder, left over garam masala and paprika spices, and add some water to thin dressing so that it can be drizzled on top of the vegetables and hummus balls.

 

Assembling:

Place the roasted Brussel sprouts in a bowl with the hummus balls and black olives. Drizzle the mustard sauce on top. This salad is great on its own or as a side dish.

I made my mom this salad with soba noodles, and she really enjoyed the combination! 

 

Tips:

Baking the hummus balls makes the spices wonderfully fragrant and creates a hummus texture that is drier than the usual hummus.

If you want a more traditionally creamy hummus, I recommend rolling the hummus balls in the spices and adding them to the roasted vegetables without baking them.

Alternatively, you can toast the spices first and then roll your hummus balls in the spice mix. All of these ways work which means you can experiment as much as you desire!