Sun-Dried Tomato Hummus and Roasted Broccoli Crostini
Total Time
25 minutes
Prep Time
10 mins
Cook Time
15 mins
Rating
4.9 out of 5 stars
(17)
Ingredients
6-12 servings
- 1 large bunch broccoli, sliced into bite-sized florets
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 1 loaf of crusty whole grain bread, sliced
- Olive oil, for brushing
- Lemon wedges and red pepper flakes, for garnish
- 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 (one 6.7-ounce jar, drained)
- 1 large garlic clove, roughly chopped
- ½ teaspoon salt, more to taste
- ⅛ teaspoon red pepper flakes
- One (15-ounce) can of chickpeas, drained and rinsed
- 2 to 3 tablespoons water, optional
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Preparation
Step 1
To roast the broccoli: Preheat oven to 425 degrees Fahrenheit with a rack in the middle of the oven and another rack in the upper third. On a large, rimmed baking sheet, toss broccoli florets with 2 tablespoons olive oil and a sprinkling of salt and pepper. Roast for 15 to 20 minutes on the middle rack, tossing halfway, until the edges are turning golden and crispy.
Step 2
To toast the bread: Brush both sides of your sliced bread lightly with olive oil and place them on a separate baking sheet. Bake for 6 to 10 minutes on the top rack (larger slices will require more baking time), turning halfway, until lightly golden and toasted. Remove from oven and set aside.
Step 3
To make the hummus: First, you’ll whip the tahini and lemon juice together to make them ultra smooth and creamy. Combine the tahini and lemon juice in the bowl of your food processor or high-powered blender. Process for about 1 ½ minutes, pausing to scrape down the bowl of your processor as necessary.
Step 4
Add the olive oil, sun-dried tomatoes, chopped garlic, salt, and red pepper flakes to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
Step 5
Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process until the hummus is thick and quite smooth, about 1 to 2 minutes more. If your hummus is too thick, run the food processor while drizzling in 2 to 3 tablespoons water, until it reaches your desired consistency.
Step 6
To assemble your crostini: Top each piece of toast with a generous spread of hummus. Roughly chop the broccoli into small pieces, then top each toast with broccoli. Finish them off with a small sprinkle of lemon juice and red pepper flakes. Serve immediately.
Step 7
Store hummus in an airtight container and refrigerate for up to one week. Crostini is best when assembled just before serving.
Step 8
Save recipe for the next time?
Chef's notes
Hummus recipe adapted from my green goddess hummus.
