Preparation

Preheat the oven to 400º, cover a baking sheet with aluminum foil

Cut the yams in wedges, rub with olive oil, a sprinkle of salt and pepper, bake 40 minutes until cooked. Remove and cool, scoop yam from peel and place in a food processor. Add tahini, water and garlic, pulse a few times. Add olive oil a bit at a time while processing, add paprika, cumin, and lemon juice and pulse again a few times. Season with salt and pepper to taste.

Add some olive oil to a pan, heat and add Brussels sprouts. Season with salt and pepper and fry until crispy and golden, around 5 minutes. Remove from the pan onto paper towel to remove excess oil.

Put hummus on a bowl and top with Brussels sprout crisps.  Garnish with a drizzle of olive oil, a dusting of paprika and a lemon wedge. Serve with Maya Kamal Naan chips or  crackers.