Chef Michael Solomonov serves this brilliant riff on baba ghanoush at the Zahav in Philadelphia, but it’s easy enough to recreate at home:
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.
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.