Preheat your oven to 200/180 fan.
Bring a large pot of water to the boil. Meanwhile trim the sprouts.
Add the trimmed sprouts to the pot of water, and boil for 4-5 minutes. Drain, and leave to cool.
Line a large roasting dish with parchment paper, and drizzle olive oil over the sheet.
Wrap half a slice of pancetta around each sprout, securing with a cocktail stick and place onto the prepared baking tray.
Drizzle the honey, nuts, herbs over each sprout and bake for 12-15 minutes.
Meanwhile make the dip.
Add all the ingredients together for the dip and add to a food processor. Blend for 30 seconds and add to a bowl. This should look slightly frothy. Season to taste.
Place the Brussel sprouts onto a serving dish with the dip in the centre.