Name: Festive hummus with roasted brussels sprouts and chestnuts
Ingredients: 120ml olive oil; 10g sage leaves; 200g cooked chestnuts, roughly broken; 400g brussels sprouts, trimmed and cut in half; 2 lemons; 5 shaved strips of zest and 2½ tbsp juice; 700g jar of cooked chickpeas, drained (500g); 2 garlic cloves, peeled; ¼ tsp ground cumin, plus ⅛ tsp extra for sprinkling on top; 120ml tahini; 1 tbsp white balsamic vinegar; Fine sea salt and black pepper

Side Christmas

Serves 8

Prep 15 min

Cook 20 min

This dish works very well both as a side dish for your festive meal or as a snacking platter with a warm pitta. Get ahead by making the hummus the day before. Just bring it to room temperature before serving.

Ingredients

120ml	olive oil
10g	sage leaves
200g	cooked chestnuts, roughly broken
400g	brussels sprouts, trimmed and cut in half
2	lemons; 5 shaved strips of zest and 2½ tbsp juice
700g	jar of cooked chickpeas, drained (500g)
2	garlic cloves, peeled
¼ tsp	ground cumin, plus ⅛ tsp extra for sprinkling on top
120ml	tahini
1 tbsp	white balsamic vinegar
	Fine sea salt and black pepper

Method

Preheat the oven to 230C.
Pour 3 tablespoons of oil into a large tray and heat in the oven for 5 minutes. Scatter the sage leaves inside, mix gently and return to the oven for 1½ to 2 minutes, until dark green and starting to crisp up. Leaving the oil in the tray, transfer the leaves to a small plate.
Add 3 more tablespoons of oil to the tray, along with the chestnuts, brussel sprouts, lemon zest, ½ teaspoon of salt and a good grind of pepper. Mix well, and place in the oven. Roast for 12-15 minutes, stirring halfway through, until charred in places.
Meanwhile, make the hummus. Place 1½ tbsp of lemon juice, the chickpeas, garlic, 160ml water, cumin, tahini and ¾ tsp salt in a food processor. Blitz for 3-5 minutes, until smooth, scraping the sides occasionally. Add a splash of more water to loosen if necessary.
Next, make the dressing. Place the remaining 2 tablespoons of olive oil and tablespoon of lemon juice in a bowl with the white balsamic and ⅛ teaspoon of salt. Mix well.
Spoon the hummus onto a large platter, using the back of the spoon to create a large well in the middle. Crush half of the sage into the sprout tray and add in half of the dressing. Mix well and spoon onto the hummus. Scatter the remaining sage and cumin on top and drizzle the remaining dressing.