This recipe is a fantastic way to showcase the bright, vibrant flavours of fresh produce and homemade staples, with crisp, crunchy charred broccoli and a smooth and tasty hummus.
Try as a side or bulk up the recipe and pop it centre-stage (or backyard table) at your next get-together. You can make the hummus a few days in advance and store it in the fridge to get a head start on your cooking.
Looking for a simple and healthy side for your next BBQ? Try our charred broccoli with a smoky homemade hummus.
Prep time
10m
Cook time
15m
Serves
4
Ingredients
15
Ingredients
Hummus- 1 can chickpeas, drained (reserve the liquid)
- 2 tbsp hulled tahini
- 2 cloves garlic, peeled
- 1 handful fresh parsley
- 1 tsp fresh-cracked pepper
- 1 tbsp smoked paprika
- 2 tbsp ground cumin seed, toasted
- 1 tbsp ground coriander seeds, toasted
- 1/2 tsp chilli powder
- 2 lemons, zested and juiced
- 1 tbsp extra virgin olive oil
- 1 tbsp tamari sauce
- 1 head broccoli, cut into long chunky trees
- 1 tbsp roasted sesame seeds
- 20g low-fat feta cheese, crumbled
- Extra smoked paprika, lemon zest, lemon wedges and fresh parsley
Method
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.
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