3 slices thick cut bacon, fried until crispy
1 tablespoon sesame seeds, toased
1/4 cup pomegranate seeds
2 large ripe avocados, cut in half and pitted
1/4 cup red onion, diced
1/4 cup cilantro, chopped
1 small jalapeño, seeds removed and diced
1/2 teaspoon salt, more to taste if desired
1/4 teaspoon ground cumin, optional
Chop the rough ends off of the brussels sprouts, then carefully cut them in half. Set aside.
Place the bacon in skillet and cook over medium heat until crispy. Place the bacon on a paper towel lined plate; set aside.
Add brussels sprouts to the pan you cooked the bacon in, cut side facing down, and cook on medium-high heat for about 5 minutes, or until they have charred. Flip the brussels sprouts over, add a squeeze of lime to the pan (about 1 slice), and cook on the other side for one minute. Transfer the brussels sprouts to a cutting board. Let them cool for a few minutes, then, using a large sharp knife, roughly chop them. Set aside.
Roughly chop cooled bacon into small pieces. Set aside.
Add the sesame seeds to a large skillet over medium-heat; cook for 3-5 minutes, shaking the pan occasionally to move the seeds around a little.
Remove the seeds when they darken and become fragrant. Set aside.
In a large bowl combine the pomegranate seeds, pitted avocados, remaining lime juice, red onion, cilantro, jalapeño pepper, salt, and cumin. Smash until smooth, then stir in chopped brussels sprouts, bacon, and sesame seeds. Serve with chips!