Maple Sea Salt Hummus

Do you ever suffer from dip burn-out? Regular hummus, salsa, guac, and the usual culprits are all wonderful... but sometimes you just need a change! That's where this Maple Sea Salt Hummus comes in. Its surprising flavor profile is delightfully sweet and salty, and goes perfectly with fall and winter foods.

As you've probably noticed, I have a major hummus obsession (just search "hummus" on this blog if you need evidence). I think it's because we love to entertain and do our own date nights with a bunch of small nibbles rather than a big formal meal. But whether you love nibbling meals or prefer hummus as an appetizer before a more traditional meal, it's a big winner in terms of both flavor and nutrition.

Although I love all hummus and fun hummus variations, it's not typically seen as a holiday food, at least not in the US. That all ends here! I designed this hummus specifically to have a festive, holiday vibe. It incorporates some classic holiday ingredients and looks so special!

The magic here is the sweet/salty pairing achieved by combining maple syrup with sea salt. It's addicting and makes this hummus so unique! It screams festive holiday dinner. Generous black pepper and herbaceous thyme keep things from getting too sweet, and juicy pomegranate arils add freshness and pop.

This hummus definitely deserves a place at your holiday table, or maybe as a festive appetizer before the main event. It's just so beautiful! And maybe the best part is that it's incredibly fast to make and can be made ahead, which is always such a relief for holiday entertaining. You can make the hummus up to a couple days ahead of time; just keep it in the fridge and garnish it right before serving.

Phew! Your holiday appetizer needs have been solved.

As you guys probably know, part of my immense hummus love comes from my immense tahini love. Or rather, my particular love of Seeds of Collaboration tahini. It's rich, nutty, and decadent, the perfect pairing for this hummus. And while I'd argue that it's always important to have a good tahini, I think it's especially important in this recipe since there are so few ingredients. The tahini, maple syrup, and sea salt are without a doubt the stars of the show.

Seeds of Collaboration is a long-time supporter of The Rogue Brussel Sprout, and is offering a 20% discount to Rogue Brussel Sprout followers using the code ROGUE at check-out. Please get yourself some of this liquid gold! It changed my tahini perspective entirely, and I'm sure it will do the same for you.

One final argument for why hummus is your best friend while entertaining. It's nutritious and loaded with protein! Serving this beauty with some veggies or whole grain pita chips is so much better than letting everyone fill up on nutrient-devoid foods. Everyone will be happier in the long run if you have some hearty, nourishing nibbles.

What are you doing over the holidays? Are you having or going to some special meals? Regardless of what you're celebrating, I imagine pomegranate, maple syrup, and/or thyme might be involved. They're so iconic of this time of year. I hope you'll invite this hummus to your festivities, it's all dressed up and ready to party!

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Disclosure: This post is sponsored by Seeds of Collaboration. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

Holiday dips are such fun! I also love this Spicy Ginger Sweet Potato Dip. It's equally as festive and goes beautifully with fall/holiday foods.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

For the Hummus
  • Two 15-oz cans of chick peas. Drained and rinsed.
  • 0.25 c tahini. I love Seeds of Collaboration! Get yourself some, I promise it will change your perspective on tahini forever. Use the code ROGUE at check-out to save 20%.
  • 2 tbsp real (ideally Vermont!!) maple syrup
  • Leaves from a few sprigs of fresh thyme
  • 1 tsp flaky sea salt, like fleur de sel
  • Generous grind of black pepper
  • Drizzle of water or olive oil as needed
For the Garnishes
  • Additional drizzle of maple syrup
  • Small handful of pomegranate arils
  • Additional fresh thyme leaves
  • Sprinkle of coarse sea salt
  • Freshly ground black pepper
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. In a food processor, combine all the hummus ingredients (chick peas, tahini, maple syrup, thyme leaves, salt, and pepper). Process for several minutes until a smooth, creamy consistency develops, scraping down the sides as needed. If you have trouble getting a smooth hummus, add a little splash of water or olive oil (the latter with yield a richer hummus). Repeat as needed.
  2. Transfer your hummus to a serving bowl and make a swirl in the top.
  3. Garnish with a drizzle of maple syrup, pomegranate arils, additional thyme leaves, more sea salt, and a grind of black pepper. 

NOTE: To prepare this ahead, make the hummus and store it in a tightly sealed container in the fridge for up to a few days. Don't garnish it yet! When you're ready to serve, transfer it to a serving bowl and garnish.


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