These are the crispiest, most amazing, air-fried Brussel sprout leaves, served over rich white bean hummus and drizzled with honey, lemon zest, flaky salt, and parmesan cheese. It’s the perfect dish for entertaining or wowing a crowd, and it’s so easy to customize to fit your dietary preferences.
Admittedly, the secret is to separate the leaves from the core of the Brussel sprout so they get extra crispy when we fry them. You can also make these in the oven, just check them often so they don’t burn. We want them charred, but not too much! Plop them on a creamy white bean hummus, and then we drizzle them with sweet honey (or balsamic for vegans) to balance out the earthy flavors and kick them all up a notch with bright lemon zest and crunchy, flaky sea salt.
Ingredients for Crispy Brussel Sprouts and White Bean Hummus
These are super simple to make; it’s just a little time-consuming to peel each Brussel sprout. But it’s worth it, trust me! We had something similar while visiting a friend in Arizona, and I fell in love with the idea. I bet you will, too!
Shaved Brussel Sprouts
- 1 lb Brussel sprouts, cleaned
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
White Bean Hummus
- 1 can cannelini or great northern beans
- 1 tbsp lemon juice
- 1/2 cup tahini, well-stirred
- 1/2 tbsp minced garlic
- 1/4 tsp salt
Toppings
- 1 tsp flaky salt
- 1 tbsp honey or balsamic glaze for vegan
- lemon zest to taste
- 1 tbsp finely grated parmesan or omit for vegan
For an even healthier alternative, you can omit the grated parmesan and honey and top with a drizzle of balsamic reduction and chopped nuts. Or, try it with avocado hummus for some healthy fats.
How To Make Roasted Brussel Sprouts Leaves and Hummus
- Preheat the air fryer or oven to 350℉.
- Clean and peel your Brussel sprouts to separate all the leaves to get a crispier texture. This is the time-intensive part, but totally worth it!
- Toss in the oil, salt, pepper, and garlic powder and air fry for 8-10 minutes. If baking, bake for around 15 minutes, but check frequently for burning. You want the leaves blackened and crispy but not too burnt.
- Meanwhile, toss your white beans, lemon juice, tahini, salt, and garlic in a blender and blend until smooth. Taste and adjust seasoning as necessary.
- Evenly spread the hummus on a serving plate. Top with crispy Brussel sprout leaves. Garnish with flaky salt, lemon zest, parmesan, and honey or balsamic if using.
- The hummus can be stored in an airtight container in the fridge for 3-4 days, but the Brussels sprouts don’t keep as well, so enjoy them fresh and crispy!
Dietary Modifications
This dish is super healthy and can easily be modified to fit many dietary needs. Leave off the parmesan for a dairy-free alternative, omit the honey, and use balsamic reduction for a vegan twist. Use an avocado hummus to satisfy Whole30 and paleo diets.
| Vegan | *Swap honey for balsamic and leave off the parmesan |
| Gluten-Free | ✓ |
| Dairy Free | *Swap honey for balsamic and leave off the parmesan |
| Vegetarian | ✓ |
| Whole30 | *Substitute beans for avocado hummus |
| Paleo | *Substitute beans for avocado hummus |
If You Loved This Brussels Sprouts and Hummus Dish, Try These Other Recipes:
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Shaved Brussel Sprouts and White Bean Hummus
Ingredients
Shaved Brussel Sprouts
- 1 lb Brussel sprouts, cleaned
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
White Bean Hummus
- 1 can cannelini or great northern beans
- 1 tbsp lemon juice
- 1/2 cup tahini, well-stirred
- 1/2 tbsp minced garlic
- 1/4 tsp salt
Toppings
- 1 tsp flaky salt
- 1 tbsp honey or balsamic glaze for vegan
- lemon zest to taste
- 1 tbsp finely grated parmesan or omit for vegan
Instructions
- Preheat the air fryer or oven to 350℉.
- Clean and peel your Brussel sprouts to separate all the leaves to get a crispier texture. This is the time-intensive part, but totally worth it!
- Toss in the oil, salt, pepper, and garlic powder and air fry for 8-10 minutes. If baking, bake for around 15 minutes, but check frequently for burning. You want the leaves blackened and crispy but not too burnt.
- Meanwhile, toss your white beans, lemon juice, tahini, salt, and garlic in a blender and blend until smooth. Taste and adjust seasoning as necessary.
- Evenly spread the hummus on a serving plate. Top with crispy Brussel sprout leaves. Garnish with flaky salt, lemon zest, parmesan, and honey or balsamic if using.
- The hummus can be stored in an airtight container in the fridge for 3-4 days, but the Brussels sprouts don't keep as well, so enjoy them fresh and crispy!