By Jamie Humby | Chef
Published 2 December 2024
10m
15m
4
15
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Step 1:
Pre-heat a BBQ or chargrill on high.
Step 2:
In a food processor, blitz the drained chickpeas, tahini, garlic, parsley, pepper, spices and lemon juice until smooth. Add a little chickpea water if you need to loosen the consistency. Store in a jar and set aside. The hummus should keep for up to 5 days in the fridge.
Step 3:
In a bowl, add oil, tamari and chopped broccoli, and toss until thoroughly coated.
Step 4:
Char broccoli on a hot BBQ for 4 minutes each side, until nice and blackened in spots but still bright.
Step 5:
Dollop some hummus on a platter, pile on broccoli, sprinkle toasted seeds and crumbled feta, and finish with paprika, lemon zest, lemon wedges and parsley.
