Preheat your oven to 400F, chop your brussels sprouts and dice your sweet potato. Put them on a pan and toss with spices and avocado oil. Bake for 25-30 minutes until browned, flipping ½ way through.

While that is baking, prep your crispy chickpeas. Rinse and drain your chickpeas then toss with avocado oil and seasonings then air fry at 400F for 15 minutes, shaking ½ way through. (If you don't have an air fryer, put it in your oven 400F for 30-40 minutes.)

Prep the hummus by putting the garlic clove, lemon juice, tahini, salt, and cumin in a food processor (a blender also works) and process (about 1 min). Then pour in the ice water a bit at a time through the top of the processor while it is still running until the hummus starts to look lighter in color (about 1-2 mins). Add the rinsed and drained chickpeas to the processor and process for about 2-3 minutes until everything is combined. You may need to scrape the sides of the bowl to ensure everything is incorporated.

Spread your hummus on a plate then top with roasted brussels sprouts, sweet potato, crispy chickpeas, pomegranate seeds, and sumac, za'atar, sea salt flakes, and olive oil.

Enjoy!! Each component can be stored separately in the fridge for up to 4 days (crispy chickpeas can be stored on the counter)