1- 15 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
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.
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.