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Hummus-dressed Brussels Sprouts cold salad

I tried something new this weekend and it turned out to be a pretty good salad. I usually roast my Brussel sprouts so this was a new way to enjoy them, and it was quite successful.

First, Brussels sprouts originated in Belgium and Brussels is in Belgium so that explains why they are named after a city in Belgium. That said, the British eat more of these sprouts per head than any other country, so that's your cool fact! Americans tend to eat a lot of Brussel sprouts around Thanksgiving!

I am fairly new to Brussels sprouts because when I was growing up (in India), I never knew of their existence. If you haven't ever tried them, know that taste like little green cabbages but they take way longer to cook than green cabbages. So it is important to cook them really well if you want to avoid embarrassing gas issues! If you order them outside, remember that they often come with bacon. So remember to request them without.

I make mine at home mostly, and this one below is a cold salad recipe.

Ingredients for the salad:

  • Thinly sliced 10-12 Brussel Sprouts

  • 1/2 cup pomegranate seeds

  • Handful roasted pumpkin seeds

  • 1/2 cup corn (frozen)

Ingredients for the dressing:

  • 1/4 cup hummus (store-bought is fine, I bought Sabra)

  • 2 teaspoons yellow mustard

  • 2 teaspoons maple syrup or agave

  • Juice of half lemon

  • 1/4 teaspoon garlic powder

  • 1 tablespoon Olive oil


Chop the Brussels sprouts. Heat water in a big pot, and when it is boiling, throw in the cut sprouts and sprinkle some salt over it. Stir your pot occasionally, let it boil for 7-8 minutes. Then strain the water out. Let the Brussels sprouts cool. Transfer them to a large salad bowl.

In another pot, at medium heat, throw in some frozen corn and let it cook for a few minutes. Then, turn off the gas and let it cool. Transfer them to the same salad bowl as the sprouts.

Once both those things are cool enough, add the pomegranate seeds and pumpkin seeds to the bowl.

Now, work on the dressing. Get a bowl. Mix all the dressing ingredients listed above into a smooth paste, drizzle in the olive oil at the end. Add a teaspoon of water if the dressing is too thick.

Add the dressing to the salad bowl. Add salt and pepper to taste and refrigerate for 45 minutes. Serve cold.


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