By Jamie Humby Chef
Published 2 December 2024
Jamie Humby Chef
For the last 17 years Jamie has worked in some of the most demanding and interesting kitchens in New Zealand, Australia, Norway, Sweden and beyond. Currently based in Melbourne, Jamie creates simple, healthy recipes.
By Jamie Humby Chef
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.
