Hummus with Brussels Sprouts and Crunchy Topping (Bill Yosses)

Savory Crunchy Topping

• 1 egg white, from a large egg
• 1 oz extra virgin olive oil
• 1 oz honey
  of 1 oz agave
• ½ oz water
• 2 tsp kosher salt
• 6 oz sunflower seeds
• 3 oz chia seeds
• 3 oz flaxseeds
• 3 oz sesame seeds, raw
• 1 oz sweet smoked paprika
• ¼ tsp ground cayenne pepper

Roasted Garlic Purée

• 24 garlic cloves, peeled
• 1 ½ oz extra virgin olive oil
• ½ oz water
• 1 tsp salt
• ½ tsp ground black pepper

Brussels Sprouts

• 30 oz water
• 16 oz Brussels sprouts, cleaned and trimmed
• 1 tsp salt
• 1 tsp ground black pepper
• extra virgin olive oil, to drizzle

Savory Hummus

• 1 lemon
• 1 can chickpeas (15 oz), drained and rinsed
  of 16 oz edamame, shelled
• 4 ½ oz extra virgin olive oil
• 2 oz tahini
• 2 oz water
• 2 tsp white balsamic vinegar
  of 2 tsp cider vinegar
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 oz harissa
• 1 tsp za'atar
• 1 tsp ground cumin
• 1 tsp ground smoked paprika
• 4 tbsp pomegranate molasses, to drizzle
• 2 oz sun-dried tomatoes, to serve
• 2 oz green olives, to serve
• 2 oz preserved lemon, to serve
• 2 oz walnuts, to serve
• fresh marjoram, to garnish