Sun-Dried Tomato Hummus and Roasted Broccoli Crostini

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.

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.

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.

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.

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.

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.

Store hummus in an airtight container and refrigerate for up to one week. Crostini is best when assembled just before serving.