Hummus with Purple Sprouting Broccoli

The international day of celebrating all things hummus is here! And we’re joining the party with the simple pleasure of homemade hummus topped with pistachios and pomegranate and the freshest of purple sprouting broccoli.

Veegs, veegs, veegs. 

30 mins | serves 6 | easy 



500g purple sprouting broccoli 
1/2 pomegranate, seeds 
handful pistachios, chopped 
bunch flat leaf parsley, roughly chopped 
olive oil
for the hummus: 
2 tins chick peas 
1 lemon, juice 
2 cloves garlic
75ml tahini
75ml olive oil
salt and pepper 


Peel the chickpeas.

Yes you heard me right. Pop every little chick pea out of it’s leathery skin. Or skip this stage altogether, or cover them in hot water for a few mos and then rub them together in your hands to remove most of the skins which will float off with the water as you drain them. 

Getting rid of that leathery skin produces a really smooth (and in my view much better, tastier) hummus, so it’s up to you how much effort goes into that bit. 

Blitz the chickpeas in a blender.

Add the lemon juice, garlic and tahini and blitz again til it’s all combined.

Add the olive oil and blitz again to mix it together well.

Then gradually add a little bit of water and blitz each time until you have the consistency you want, and season.

Blanche the broccoli in boiling salted water for 2 mins, drain and transfer to cold water.

Char grill half the broccoli – if you wish to – it’s exceeding tasty either way.

Spread the hummus over a serving platter and lay the broccoli on top. Sprinkle over the pistachios, pomegranate seeds and parsley, drizzle with generous amounts of olive oil, season well, give it a little squeeze of lemon juice and devour.

Happy International Hummus Day everyone.



We got the idea from Healthy Chef who does something similar with roasted baby carrots.

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