Name: Sun-Dried Tomato Hummus and Roasted Broccoli Crostini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 to 12 small servings, depending on size of bread
Ingredients: 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