• 2 Tbsp extra virgin olive oil, plus extra 1 Tbsp
• 500g brussels sprouts
• 6 sprigs thyme
• Sea-salt flakes and freshly ground black pepper, to season
• 1⁄4 cup fragrant honey
• 2 Tbsp sesame seeds (black, white or a mix), toasted
• 300g tub hummus, to serve
Heat oil in a large, wide, lidded frying pan over a medium heat. Add sprouts, 1⁄2 of the thyme and a few pinches of salt and pepper. Cook, tossing, for 3 minutes or until fragrant. Add 120ml water, cover and reduce heat to low. Cook for 5 minutes or until sprouts are just tender and liquid has evaporated.
Remove lid, increase heat to high. Add honey and the extra oil. Toss sprouts for 2 minutes, add 1⁄2 of the sesame seeds and toss again. Season.
To serve, spread hummus on a serving plate. Pile sprouts on top, sprinkle over remaining sesame and thyme.