Winter Salad Hummus Bowls

Directions

1. 1.

   Bring a medium pot of water to a boil over high heat. Gently lower eggs into water and cook 7 minutes. Transfer to a large bowl of ice water and let sit until cool enough to handle. Peel and slice in half lengthwise.

2. 2.

   Meanwhile, whisk vinegar, honey, tamari, kosher salt, and 1/4 cup oil in a large bowl until smooth. Add kale and brussels sprouts. Toss and massage with your hands until kale is darker in color and vegetables are coated in dressing.

3. 3.

   Swoosh about 1/4 cup hummus onto side of each bowl. Top with salad and egg halves; season eggs with sea salt. Drizzle oil over and top with seedy sprinkle.

4. 4.

   Do Ahead: Unpeeled eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Kale and brussels sprouts salad can be made 8 hours ahead. Cover and chill.