Food Recipes Appetizers Dips & Spreads Brussels Sprouts Baba Ghanoush 4.6 (5) 5 Reviews Michael Solomonov, chef at Zahav in Philadelphia, serves this brilliant riff on baba ghanoush at the restaurant, but it is easy enough to recreate at home. After a whirl in the food processor, brussels sprouts and tahini come together to form a creamy dip. Solomonov serves it topped with more roasted brussels sprouts and hazelnuts and with warm pita, for dipping. By Michael Solomonov Michael Solomonov Food & Wine Star Chef from Zahav, Federal Donuts, and Percy Street Barbecue (Philadelphia) Food & Wine's Editorial Guidelines Updated on July 26, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Greg DuPree Active Time: 15 mins Total Time: 30 mins Yield: 8 Cook Mode (Keep screen awake) Ingredients 1/2 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 1/2 cup hazelnuts 1 cup tahini (such as Soom) 1/4 cup fresh lemon juice (from 2 lemons) 1/2 teaspoon ground cumin 1 ice cube 1/2 cup cold water 1/4 cup chopped fresh flat-leaf parsley Directions Preheat oven to 500°F. Toss together brussels sprouts, oil, and 1/4 teaspoon salt on a large rimmed baking sheet. Spread in a single layer, and roast in preheated oven until tender and lightly charred, about 12 minutes. Transfer to a plate to cool. Reduce oven temperature to 300°F. 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, and rub off skins. Let stand until cool enough to handle; coarsely chop. Place tahini, lemon juice, cumin, ice cube, half of the cooled brussels sprouts, and remaining 3/4 teaspoon salt in a food processor. Process until ice melts and a chunky paste forms. With processor running, add 1/2 cup cold water in a slow, steady stream, processing until mixture is emulsified and resembles the texture of hummus. Season to taste with salt. To serve, spread tahini mixture on a platter, and top with remaining brussels sprouts. Garnish with hazelnuts, chopped parsley, and a generous drizzle of olive oil. Originally appeared: December 2018 Rate It Print