Lemon Garlic Broccoli over Hummus
If you want a dish that is not only delicious but also packed with nutrients, try this Lemon Garlic Broccoli over smooth, creamy Hummus. Whether you're looking for a healthy snack, a quick lunch, or an impressive appetizer for your next gathering, Lemon Garlic Broccoli Over Hummus is a versatile and satisfying choice. This dish is easy to prepare, offers a burst of fresh flavors, and is perfect for those looking to eat more plant-based meals.
Ingredients
Hummus
- 1 can (1 ½ cup) chickpeas drained and rinsed
- 3 tbsp tahini
- 1 clove garlic
- Juice of ½ lemon (2tbsp)
- ½ tsp cumin
- ⅓ tsp salt
- ½ cup cold water
Broccoli
- 2 cup broccoli florets
- 4 cloves garlic thinly chopped
- 3 slices lemon (½ cm rounds)
- ½ red onion finelly chopped
- 2 tbsp olive oil
- ½ tsp red chili flakes
- salt and black pepper to taste
- 1 handful chopped parsley to garnish optional
Instructions
- Start by making hummus. In a blender or food processor add chickpeas, garlic, tahini, lemon juice, salt, cumin and water. Blend until smooth. Taste and adjust the seasoning if needed. Add more water if the consistency is to thick.
- Wash the broccoli thoroughly. Cut it into florets if using fresh broccoli. In a large pot add 4-5 cups water and bring to a boil. Boil the florets for 3-4 minutes until tender and immediatelly remove from water. Let it cool down.
- In a pan heat up olive oil and add lemon slices. Fry for 2 minutes, then add sliced garlic and chopped onion. Saute for another 3-4 minutes then add boiled broccoli with salt, black pepper and chili flakes. Cook for about 3 minutes and garnish with parsley.
- Assemble the dish. In a serving plate layer some homemade hummus, then add lemon garlic broccoli over the top. Drizzle with olive oil and serve!