Sun-Dried Tomato Hummus and Roasted Broccoli Crostini
- Author: Cookie and Kate
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 6 to 12 small servings, depending on size of bread 1x
- Category: Appetizer
- Cuisine: Greek
Roasted broccoli and sun-dried tomato hummus are a perfect pair! These toasts make a great appetizer or meal. You could also turn these toasts into a sandwich if you prefer. If you’re in a hurry, feel free to use store-bought hummus (roasted garlic would be awesome) and toast your bread in the toaster. Hummus recipe yields about 2 cups hummus. Double the amount of broccoli if you’re feeding a crowd.
Scale
Ingredients
Roasted broccoli
- 1 large bunch broccoli, sliced into bite-sized florets
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper, to taste
Crostini
- 1 loaf of crusty whole grain bread, sliced
- Olive oil, for brushing
- Lemon wedges and red pepper flakes, for garnish
Sun-dried tomato hummus
- 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
Instructions
- 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 (a smaller food processor will be better suited to the job) or high-powered blender (i.e. Vitamix or Blendtec). Process for about 1 1/2 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 for until the hummus is thick and quite smooth, about 1 to 2 minutes more. If your hummus is too thick or hasn’t yet blended into creamy oblivion, 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.
Notes
Hummus recipe adapted from my green goddess hummus.
▸ Nutrition Information
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Recipe from Cookie and Kate: https://cookieandkate.com/roasted-broccoli-crostini-with-sun-dried-tomato-hummus/