A quick and easy healthy spread replacing the traditional chickpeas with broccoli. Just so happens to be vegan, dairy free and gluten free.
Cut the broccoli into florets and cook in salted boiling water for just 5 minutes. Remove with a slotted spoon or sieve and place in a mixer or food processor.
Add to the mixer all the other ingredients: lemon zest and juice, the tahini (or other nut butter), parsley, salt and pepper. Gradually add the oil while blending the lot in the mixer.
Transfer to a serving dish. Top with sesame seeds (if using), dribble on some extra olive oil and garnish with extra parsley.
Serve with crusty bread, oatcakes or crackers (for those following a gluten-free diet, serve with your favourite gluten-free bread, crackers or oatcakes.)
This broccoli hummus is also excellent as a pasta sauce - just add a little more olive oil and a little of the pasta cooking water.
Can keep for up to 5 days if stored in a sealed jar and topped with olive oil in the fridge.