Hummus with Roasted Broccoli

Ingredients

For the Roasted Broccoli

• 1 head of broccoli, cut into florets

• 1 tbsp olive oil

• Salt and pepper to taste

For the Hummus

• 1 can chickpeas, drained and rinsed (dry, soaked & cooked is best)

• ¼ cup (60g) tahini

• Juice of ½ lemon

• 2 cloves garlic, minced

• 1 tbsp olive oil

• Salt and pepper to taste

Directions

• Preheat the oven to 425°F.

• Spread the broccoli florets on a baking sheet and drizzle with olive oil—season with salt and pepper to taste.

• Roast the broccoli in the oven for 15-20 minutes or until it is tender and lightly browned.

• While the broccoli is roasting, prepare the hummus. Combine chickpeas, tahini, lemon juice, and garlic in a food processor or blender. Blend the mixture until it is well combined and smooth.

• Slowly drizzle in the olive oil with the motor running until the mixture becomes creamy and emulsified.

• If the hummus is too thick, add water 1 tablespoon at a time until it reaches your desired consistency.

• Season the hummus with salt and pepper to taste.

• Serve the hummus chilled with roasted broccoli.