Chargrilled broccoli salad with homemade smokey paprika chickpea hummus

Try our chargrilled broccoli salad with paprika chickpea hommus at your next BBQ. 

Prep time: 10 mins
Cooking time: 15 mins
  • 1 can chickpeas, drained, reserving liquid
  • 2 tbs hulled tahini
  • 2 cloves garlic peeled
  • 1 handful fresh parsley
  • 1 tsp fresh cracked pepper
  • 1 tbs smoked paprika
  • 2 tbs ground cumin seed toasted
  • 1 tbs ground coriander seed toasted
  • ½ tsp chilli powder
  • 2 lemons zested and juiced
  • 1 tbs extra virgin olive oil
  • 1 tbs tamari sauce
  • 1 head broccoli cut into long chunky trees
  • 1 tbs roasted sesame seeds
  • 20g low fat feta cheese crumbled
  • Extra smoked paprika, lemon zest, lemon wedges and fresh parsley to serve
  1. Pre heat a bbq or chargrill on high.
  2. In a food processor, blitz the drained chickpeas, tahini, garlic, parsley, pepper, spices, lemon juice until smooth. Add a little chickpea water if you need to loosen the consistency. Store in a jar and set aside, it should keep for up to 5 days in the fridge.
  3. In a bowl add oil, tamari and broccoli and toss until thoroughly coated. 
  4. Char broccoli on a hot bbq for 4 minutes each side until nice and blackened in spots but still bright.
  5. Dollop some hummus on a platter, pile on broccoli, sprinkle toasted seeds and finish with paprika, lemon zest, lemon wedges and parsley.
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