A modern, smoky twist on the classic baba ghanoush — this version leans into charred brussels sprouts for depth, then smooths everything out with tahini into a creamy and delicious dip. Finished simply with toasted hazelnuts, creamy feta, and a drizzle of olive oil. I served mine with warm pita but you could use any kind of veggies, bread or crackers.
Charred Brussels Sprout Baba Ghanoush
Ingredients
- ½ pound brussels sprouts, trimmed and halved lengthwise
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 teaspoon Kosher salt, divided, plus more to taste
- ½ cup hazelnuts
- 1 cup 4 oz. feta cheese, crumbled
- 1 cup tahini
- ¼ cup fresh lemon juice, from 2 lemons
- ½ teaspoon ground cumin
- 1 ice cube
- ½ cup cold water
- ¼ cup Italian parsley, chopped
Preparation
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Preheat oven to 400°F. Toss together brussels sprouts, olive oil, and ¼ teaspoon salt on a large rimmed baking sheet. Spread in a single layer, and roast in preheated oven until lightly charred, about 15 minutes. Transfer to a plate to cool. Reduce oven temperature to 300°F.
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Spread hazelnuts on a large rimmed baking sheet, and bake at 300°F until golden and skins wrinkle, about 8 minutes. Transfer to a clean kitchen towel. Let stand until cool enough to handle; coarsely chop if desired.
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Place tahini, lemon juice, cumin, ice cube, half of the cooled brussels sprouts, and remaining ¾ teaspoon salt in a food processor. Process until ice melts and a chunky paste forms. With processor running, add ½ cup cold water in a slow, steady stream, processing until mixture is emulsified and resembles the texture of hummus. Season to taste with additional salt.
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To serve, spoon tahini mixture into a bowl, and top with remaining brussels sprouts. Garnish with hazelnuts, chopped parsley, and a drizzle of olive oil. Serve with warm pita.
For an easy pairing, serve this alongside my Easy Marinated Charcuterie.
Bon Appétit!
xx—BB
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