Sun-Dried Tomato Hummus and Roasted Broccoli Crostini
Ingredients
Roasted Broccoli
-
1
large bunch
broccoli, sliced into bite-sized florets
-
2
tablespoons
extra-virgin olive oil
-
to taste
Salt and freshly ground pepper
Crostini
-
1
loaf
crusty whole grain bread, sliced
-
to taste
tablespoons
Olive oil, for brushing
-
to taste
Lemon wedges and red pepper flakes, for garnish
Sun-Dried Tomato Hummus
-
¼
cup
tahini
-
¼
cup
fresh lemon juice (about 1 large lemon, juiced)
-
2
tablespoons
olive oil, plus more for serving
-
¾
cup
drained oil-packed sun-dried tomatoes
-
1
large clove
garlic, roughly chopped
-
½
teaspoon
salt, more to taste
-
⅛
teaspoon
red pepper flakes
-
1
15-ounce can
chickpeas, drained and rinsed
-
2 to 3
tablespoons
water, optional
Instructions
- Preheat the oven to 425°F and prepare a baking sheet for the broccoli.
- Toss the broccoli florets with olive oil, salt, and pepper, then roast for 15-20 minutes until golden and crispy.
- Brush both sides of the bread slices with olive oil and place them on another baking sheet. Bake for 6-10 minutes until lightly golden.
- In a food processor, blend tahini and lemon juice until smooth. Add olive oil, sun-dried tomatoes, garlic, salt, and red pepper flakes, and blend again.
- Add half of the chickpeas to the processor and blend, then add the remaining chickpeas and blend until smooth. Adjust consistency with water if needed.
- Assemble the crostini by spreading hummus on each toast and topping with chopped broccoli. Garnish with lemon juice and red pepper flakes.
Nutrition Facts (estimated)
Servings
6 to 12
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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