Roasted Broccoli & Lemon Hummus

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Category: Appetizer, Gluten Free, Vegan


  • 115 ounce can of chickpeas, rinsed and drained (reserve the liquid) or 1 1/2 cups chickpeas
  • 1 teaspoon lemon zest
  • juice of 1 lemon
  • 3 tablespoons tahini
  • 2 cloves garlic, roughly chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 1/2 cups broccoli florets, cut small
  • olive oil


  1. Preheat the oven to 400 degrees F. Place broccoli on a large sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Roast for 10-15 minutes, until broccoli is tender and beginning to brown. Let cool.
  2. Add the broccoli along with all the other ingredients to a food processor. Turn the food processor on and slowly add the reserved chickpea liquid, or water, until desired consistency is reached. I used about 3 tablespoons.
  3. Enjoy with crackers!