Brussels Sprouts Baba Ghanoush

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

• 1/2 pound brussels sprouts, trimmed and halved lengthwise
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 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 cube
• 1/2 cup cold water
• 1/4 cup chopped fresh flat-leaf parsley