Indulge in a healthy and flavorful dish that combines smooth, homemade hummus with charred, zesty grilled broccoli. The creamy hummus, made from scratch with chickpeas and tahini, provides a perfect base for the smoky, lemony grilled broccoli florets. This dish offers a delightful contrast of textures and tastes, making it an excellent appetizer, side dish, or light meal. It's vegan-friendly, packed with nutrients, and bursting with Mediterranean-inspired flavors.
Ingredients
- 15 oz Chickpeas
- None cup Tahini
- 3 tablespoon Lemon juice
- 3 Garlic clove
- None cup Olive oil
- None teaspoon Cumin
- 1 teaspoon Salt
- 2 tablespoon Cold water
- 1 lb Broccoli
- 1 teaspoon Lemon zest
- None teaspoon Red pepper flakes
- None teaspoon Black pepper
- None teaspoon Paprika
Instructions
Prepare chickpeas
Drain and rinse chickpeas. Reserve a few for garnish.
Blend hummus base
In a food processor, blend chickpeas, tahini, 2 tablespoons lemon juice, and 2 minced garlic cloves.
Add oil and seasonings
With the processor running, drizzle in 3 tablespoons olive oil. Add cumin and 1/2 teaspoon salt.
Adjust consistency
Add ice water and process until smooth and creamy.
Prepare broccoli
Cut broccoli into florets. Toss with 1 tablespoon olive oil, lemon zest, remaining minced garlic, red pepper flakes, and 1/2 teaspoon salt.
Preheat grill
Preheat grill or grill pan to medium-high heat.
Grill broccoli
Grill broccoli for 3-4 minutes per side, until charred and tender-crisp.
Finish broccoli
Remove from grill and toss with remaining 1 tablespoon lemon juice and black pepper.
Nutrition Facts
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