Charred Broccoli with Coriander Lime Hummus

Name: Charred Broccoli with Coriander Lime Hummus
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 200 g broccoli florets; 4 tbsp. extra olive oil; 100 g fresh peas; Large handful coriander, stalks and leaves; 2 green chillies, trimmed and roughly chopped; 1 garlic clove; 2 x 400g tins chickpeas, drained and rinsed; 3 tbsp. tahini; Finely grated zest and juice 2 limes

You could also serve this zesty hummus on its own, with crackers or tortilla chips for dipping. Deseed the chillies for a milder flavour.

By The Good Housekeeping Cookery TeamPublished: 31 January 2024

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charred broccoli with coriander lime hummus

Take this recipe outside and cook your broccoli on the BBQ!

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Yields:

6 serving(s)

Prep Time:

30 mins

Cook Time:

15 mins

Total Time:

45 mins

Cal/Serv:

250

Ingredients

200 g
broccoli florets
4 Tbsp.
extra olive oil
100 g
fresh peas
Large handful coriander, stalks and leaves
2
green chillies, trimmed and roughly chopped
1
garlic clove
2
x 400g tins chickpeas, drained and rinsed
3 Tbsp.
tahini
Finely grated zest and juice 2 limes

Directions

1. Step 1Halve the broccoli florets and toss in a bowl with 1tbsp oil and plenty of seasoning. Barbecue or griddle over medium heat for 15min, turning occasionally, until charred and tender. Meanwhile cook the peas in a small pan of boiling water for 2min, until tender. Drain.
2. Step 2In a food processor pulse the coriander, chillies and garlic until finely chopped. Add 2tbsp oil, the chickpeas, tahini, lime zest and juice, plenty of seasoning and 125ml water and whizz until smooth, scraping down the sides of the bowl occasionally, if needed.
3. Step 3Spoon and spread the hummus on to a large serving plate or platter. Top with the charred broccoli and peas. Drizzle over the remaining 1tbsp oil and season. Serve.

GET AHEAD:

Make hummus up to 2 days ahead. Cover and chill. To serve, allow to come to room temperature and complete recipe.