Place all ingredients together in a food processor using the “s” blade and blend until smooth.
Refrigerate for up to 3 days.
Option: Garnish with Brussels sprouts chips. To make them, peel off leaves of 8 Brussels sprouts (discard centers) and place on cookie sheet. Preheat oven to 400 degrees. Toss leaves with 1 Tablespoon of olive oil and sprinkle with salt and pepper. Bake for about 8 minutes, until crisp and mostly brown. Serve on top of hummus.