Roasted Broccoli on Toast with Butter Bean Hummus [vegan]

Name: Roasted Broccoli on Toast with Butter Bean Hummus [vegan]
Prep time: 10 min
Total time: 10 min
Ingredients: BUTTER BEAN HUMMUS:; 400g can butter beans drained [14oz]; 3-4 Tbsp lemon juice; 3 Tbsp olive oil; 1 grated garlic clove; 1 Tbsp tahini; 1/2 tsp cumin; salt to taste; GREEN TAHINI DRESSING:; 125g dairy-free yoghurt [4.4 oz]; ½ tsp salt; 1 garlic clove (grated); 2 Tbsp tahini; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 2 Tbsp of lemon juice; 3 tsp of maple syrup; 10g fresh parsley [0.35 oz]; 10g fresh coriander [0.35 oz]; 2-3 Tbsp of water; OTHER INGREDIENTS; 125g tenderstem broccoli [4.4 oz]; 12 cherry tomatoes on vine; olive oil; 2 slices of your favourite bread; handful of hazelnut; chilli flakes

Published on March 12, 2021 | In English | By theflexitarian |

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- Prep Time
- 10 Minutes
- Cook Time
- 10 Minutes
- Difficulty Level

For a quick and easy lunch or light dinner, this delicious Roasted Broccoli on Toast with Butter Bean Hummus ticks all the right boxes. Topped with juicy tomatoes, a creamy green tahini dressing and some toasted hazelnuts. Heaven!

The butter bean hummus is slightly thicker than conventional hummus so that to hold better on top of the bread.

The green tahini dressing is made with dairy-free yoghurt, lemon juice and tahini blended with fresh parsley and coriander. For a sweet touch, I added some maple syrup.

I used some tenderstem broccoli but when in season you can swap it for some purple sprouting broccoli. The stems of purple sprouting broccoli will be slightly thicker, so blanch it for 3 minutes before putting the broccoli under the grill.

If you like this recipe for Roasted Broccoli on Toast with Butter Bean Hummus, why not also try my Creamy Leeks on Toast or my Roasted Butternut on Toast below? The bread slices are topped with homemade hummus, pan-fried spinach, and oven-roasted butternut. It is served warm with a drizzle of harissa on top for extra flavour.

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For a raw and energising alternative this Superfood Open Sandwich (with avocado, beetroot, chia seeds, sprouting seeds, pumpkin seeds) is perfect for lunch, brunch or as snack. Enjoy!

Dairy-Free, Egg-Free, High Fibre, Soya-Free, Vegan

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Ingredients

BUTTER BEAN HUMMUS:
400g can butter beans drained  [14oz]
3-4 Tbsp lemon  juice
3 Tbsp olive oil 
1 grated garlic clove
1 Tbsp tahini 
1/2 tsp cumin
salt to taste
GREEN TAHINI DRESSING:
125g dairy-free yoghurt [4.4 oz]
½ tsp salt
1 garlic clove (grated)
2 Tbsp tahini
1/2 tsp ground cumin
1/2 tsp ground coriander
2 Tbsp of lemon juice
3 tsp of maple syrup
10g fresh parsley [0.35 oz]
10g fresh coriander [0.35 oz]
2-3 Tbsp of water
OTHER INGREDIENTS
125g tenderstem broccoli [4.4 oz]
12 cherry tomatoes on vine
olive oil
2 slices of your favourite bread
handful of hazelnut
chilli flakes

Instructions

Rinse and drain the butter beans. Transfer to a blender with lemon juice, olive oil, grated garlic clove, tahini andcumin. Blend together. It is fine if it is slightly chunky as it will not be as smooth as conventional hummus. Season to taste with salt. If you want it smoother you can add some water. Set aside when done.
Make the green tahini dressing in a blender by mixing together the dairy-free yoghurt, salt, grated garlic clove, tahini, ground cumin, ground coriander, lemon juice, maple syrup, fresh parsley and fresh coriander. Add water to get your desired consistency.
Put the grill on high.
Drizzle some olive oil over the broccoli and tomatoes. Place the broccoli under the grill for 3mins. After 3 mins, add the tomatoes and grill together for a further 3-4mins.
Dry toast the hazelnut in a pan.
Toast the bread slices.
Spread butter bean hummus on top of the bread. Add broccoli and tomatoes on top. Add a generous drizzle of tahini sauce, chilli flakes and some toasted hazelnuts as a final touch. Eat straight away.