Ingredients
1bunchbroccoli,sliced into bite-sized florets
2tbspextra-virgin olive oil
salt and freshly ground pepper,to taste
1loafcrusty whole grain bread,sliced
olive oil,for brushing
lemon wedges,for garnish
red pepper flakes,for garnish
¼cuptahini
¼cupfresh lemon juice,juiced
2tbspolive oil,plus more for serving
6.7ozjar drained oil-packed sun-dried tomatoes
1largegarlic clove,roughly chopped
½tspsalt,more to taste
⅛tspred pepper flakes
15ozchickpeas,drained and rinsed
3tbspwater,optional
Preparation
Preheat the oven to 425 degrees F. On a large, rimmed baking sheet, toss broccoli florets with 2 tablespoons olive oil and a sprinkling of salt and pepper.
Roast for 15 to 20 minutes on the middle rack, tossing halfway, until the edges are turning golden and crispy.
Brush both sides of your sliced bread lightly with olive oil and place them on a separate baking sheet.
Bake for 6 to 10 minutes on the top rack, turning halfway, until lightly golden and toasted. Remove from oven and set aside.
Whip the tahini and lemon juice together to make them ultra-smooth and creamy. Combine the tahini and lemon juice in the bowl of your food processor or high-powered blender.
Process for about 1½ minutes, pausing to scrape down the bowl of your processor as necessary.
Add the olive oil, sun-dried tomatoes, chopped garlic, salt and red pepper flakes to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process until the hummus is thick and quite smooth for about 1 to 2 minutes more.
Top each piece of toast with a generous spread of hummus. Roughly chop the broccoli into small pieces, then top each toast with broccoli.
Finish them off with a small sprinkle of lemon juice and red pepper flakes. Serve immediately.
