Brussels Sprouts Baba Ghanoush

Michael Solomonov, chef at Zahav in Philadelphia, serves this brilliant riff on baba ghanoush at the dining establishment, but it is easy enough to recreate in the house. After a try in the food processor, brussels sprouts and tahini come together to form a velvety dip. Solomonov serves it topped with more roasted brussels sprouts and hazelnuts and with warm pita, for dipping.

Brussels Sprouts Baba Ghanoush
1/2 pound brussels sprouts, trimmed and cut in half lengthwise

1 tablespoon extra-virgin olive oil, plus more for sprinkling

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.

1/2 cup cold water.

1/4 cup chopped fresh flat-leaf parsley.
Preheat oven to 500 ° F. Toss together brussels sprouts, oil, and 1/4 teaspoon salt on a big rimmed baking sheet. Spread in a single layer, and roast in preheated oven up until tender and lightly charred, about 12 minutes. Transfer to a plate to cool. Lower oven temperature to 300 ° F. Spread hazelnuts on a big rimmed baking sheet, and bake at 300 ° F until golden and skins wrinkle, about 8 minutes. Transfer to a clean kitchen area towel, and rub off skins. Let stand until cool adequate to deal with; coarsely chop.

Place tahini, lemon juice, cumin, ice, half of the cooled brussels sprouts, and staying 3/4 teaspoon salt in a food processor. Process until ice melts and a chunky paste kinds. With processor running, add 1/2 cup cold water in a sluggish, consistent stream, processing until mix is emulsified and looks like the texture of hummus. Season to taste with salt.

To serve, spread tahini mixture on a plate, and leading with remaining brussels sprouts. Garnish with hazelnuts, sliced parsley, and a generous drizzle of olive oil.

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