
Sun-Dried Tomato Hummus and Roasted Broccoli Crostini
Ingredients (15)
- 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
- 1/4 cup tahini
- 1/4 cup fresh lemon juice (about 1 large lemon, juiced)
- 2 tablespoons olive oil, plus more for serving
- 3/4 cup drained oil-packed sun-dried tomatoes (I used one 6.7-ounce jar, drained)
- 1 large garlic clove, roughly chopped
- 1/2 teaspoon salt, more to taste
- 1/8 teaspoon red pepper flakes
- One (15-ounce) can of chickpeas, also called garbanzo beans, drained and rinsed
- 2 to 3 tablespoons water, optional
Directions
Learn how to make this recipe at Cookie and Kate