Roasted Broccoli Crostini with Sun-Dried Tomato Hummus

The roasted broccoli and sun-dried tomato hummus in this recipe go well together because they are both earthy and rich. The dish is served on top of crispy crostini. This appetizer is great for any event and shows how versatile and tasty vegan ingredients can be.

Ingredients:

• 1 large head of broccoli, cut into florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 French baguette, sliced into inch rounds
• 1 cup sun-dried tomatoes not in oil, soaked in hot water for 10 minutes, drained
• 1 can 15 ounces chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons water, plus more if needed
• 1 teaspoon ground cumin
• Salt to taste
• Fresh parsley, chopped for garnish

Instructions:

Preheat the oven to 400F 200C

Toss the broccoli florets with olive oil, salt, and pepper on a baking sheet

Roast in the preheated oven for 20-25 minutes, or until tender and slightly crispy

While the broccoli is roasting, arrange the baguette slices on another baking sheet and lightly toast them in the oven for 5-7 minutes

In a food processor, combine the drained sun-dried tomatoes, chickpeas, tahini, minced garlic, lemon juice, water, cumin, and salt

Process until smooth, adding more water if needed to reach your desired consistency

Once the broccoli is roasted and the crostini are toasted, spread a generous amount of the sun-dried tomato hummus onto each crostini

Top each crostini with a roasted broccoli floret

Garnish with chopped fresh parsley

Serve immediately and enjoy