Smashed Brussel Sprouts with High Protein Dip

Bring 6 cups of water to a boil. Add brussel sprouts to the water with a pinch of salt and boil for 15 minutes. Preheat oven to 350 F and line a baking tray with parchment paper. Once boiled, transfer the brussel sprouts to the parchment-lined baking tray and use a cup to smash each one flat. Drizzle the smashed brussels with olive oil, salt, and chili powder. Bake for 20 minutes or until crispy. For the dip: add tahini, ½ cup water, nutritional yeast, apple cider vinegar, maple syrup, dijon mustard, garlic powder, and ½ tsp salt to a high-speed blender and blend until smooth. Dip your smashed brussels in the sauce and enjoy!