Raise your hand if you need a vacation (me-me-me-me-me!). You, too, huh? I’m working extra hard this week so I can kick back as much as possible next week. My dad is fulfilling his life-long dream of visiting some national parks in the northwest and I’m meeting him at Yellowstone! I don’t know what to expect, exactly, but I cannot wait to immerse myself in otherworldly beauty.
My original concept for this crostini was to make whipped sun-dried tomato feta, but it was crazy salty. Goat cheese didn’t do, either, so I finally landed on hummus, which was just right. Bonus? It’s vegan, which is especially great if you’re serving a diverse crowd, and you might end up with extra hummus for snacking or spreading on sandwiches.
I’ll be the first to point out that crostini is typically made with smaller pieces of toast (like, baguette-sized), but the best bread I could find was a big loaf, so you’re looking at some pretty hefty crostini that would make an easy dinner with a side green salad.
Do whatever you’d like with this recipe—maybe you just want the hummus, maybe you want to turn it into a sandwich, maybe you’re in a hurry and want to substitute store-bought roasted garlic hummus instead. It’s all good!
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Sun-Dried Tomato Hummus and Roasted Broccoli Crostini
- Author: Cookie and Kate
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 6 to 12 small servings, depending on size of bread 1x
- Category: Appetizer
- Cuisine: Greek
Roasted broccoli and sun-dried tomato hummus are a perfect pair! These toasts make a great appetizer or meal. You could also turn these toasts into a sandwich if you prefer. If you’re in a hurry, feel free to use store-bought hummus (roasted garlic would be awesome) and toast your bread in the toaster. Hummus recipe yields about 2 cups hummus. Double the amount of broccoli if you’re feeding a crowd.
Ingredients
Roasted broccoli
- 1 large bunch broccoli, sliced into bite-sized florets
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper, to taste
Crostini
- 1 loaf of crusty whole grain bread, sliced
- Olive oil, for brushing
- Lemon wedges and red pepper flakes, for garnish
Sun-dried tomato hummus
- ¼ cup tahini
- ¼ cup fresh lemon juice (about 1 large lemon, juiced)
- 2 tablespoons olive oil, plus more for serving
- ¾ cup drained oil-packed sun-dried tomatoes (I used one 6.7-ounce jar, drained)
- 1 large garlic clove, roughly chopped
- ½ teaspoon salt, more to taste
- ⅛ teaspoon red pepper flakes
- One (15-ounce) can of chickpeas, also called garbanzo beans, drained and rinsed
- 2 to 3 tablespoons water, optional
Instructions
- To roast the broccoli: Preheat oven to 425 degrees Fahrenheit with a rack in the middle of the oven and another rack in the upper third. On a large, rimmed baking sheet, toss broccoli florets with 2 tablespoons olive oil and a sprinkling of salt and pepper. Roast for 15 to 20 minutes on the middle rack, tossing halfway, until the edges are turning golden and crispy.
- To toast the bread: Brush both sides of your sliced bread lightly with olive oil and place them on a separate baking sheet. Bake for 6 to 10 minutes on the top rack (larger slices will require more baking time), turning halfway, until lightly golden and toasted. Remove from oven and set aside.
- To make the hummus: First, you’ll whip the tahini and lemon juice together to make them ultra smooth and creamy. Combine the tahini and lemon juice in the bowl of your food processor (a smaller food processor will be better suited to the job) or high-powered blender (i.e. Vitamix or Blendtec). Process for about 1 ½ minutes, pausing to scrape down the bowl of your processor as necessary.
- Add the olive oil, sun-dried tomatoes, chopped garlic, salt and red pepper flakes to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth, about 1 to 2 minutes more. If your hummus is too thick or hasn’t yet blended into creamy oblivion, run the food processor while drizzling in 2 to 3 tablespoons water, until it reaches your desired consistency.
- To assemble your crostini: Top each piece of toast with a generous spread of hummus. Roughly chop the broccoli into small pieces, then top each toast with broccoli. Finish them off with a small sprinkle of lemon juice and red pepper flakes. Serve immediately.
- Store hummus in an airtight container and refrigerate for up to one week. Crostini is best when assembled just before serving.
Notes
Hummus recipe adapted from my green goddess hummus.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Katrina @ Warm Vanilla Sugar
Whoa, this is jam-packed with flavour. I love that hummus on its own!! Definitely need to hop on this!
Laura @ Raise Your Garden
Crostini’s are calling my name this day and yes, I too love the flavors going on here. Would love a vacation, but kind of just want to chill too. Living vicariously through my parents, who in their 70’s are going to Greece and Turkey for a month. And I think, hmmm, I’m afraid to go to Kmart by myself.
Anna
looks delicious and sounds like an amazing combination :)
Trish
Definitely making this over the weekend! Love hummus, love broccoli, love crostini :) And I love the bonus too ;) Thanks, Kate!!
Kate
Thanks, Trish! Hope you enjoyed it!
Amy @ Parsley In My Teeth
This looks so delicious. I’m going for the sandwich with an extra thick layer of hummus on both pieces of bread. Have a wonderful vacation!
Eileen
Yosemite is so great! You will love it. There are lots of exciting hikes up to see waterfalls/fantastic views, for one thing. I need to go back. :) And of course this crostini sounds wonderful too! Broccoli for the win.
Liz @ I Heart Vegetables
I loooove roasted broccoli! This looks delicious!
Hermione
This looks wonderful, I’ll definitely be making this for lunch one day next week. Have a great time in Yosemite with your dad next week! H x
Kate
Hope you loved it, Hermione!
Sydney | Modern Granola
This sounds incredible! I love this idea so much. I hope you love Yosemite. I’ve always wanted to go because I’ve heard great things!
Cassie Tran
This looks PERFECT. How do I save this recipe?
Kate
Hey Cassie! You can bookmark it or print it using the “print” option just above the recipe, on the right. Hope that helps!
The Prestigious School
I love broccoli and tomato together, and this looks just right for a midweek dinner when I’m tired and too grumpy to cook. Thanks!
Charlie
I made this tonight with gluten-free bread–it’s excellent! The hummus is so good!
Kate
Thank you, Charlie! Really glad to hear it!
Emma {Emma's Little Kitchen}
Ahhh, love what you’ve done here! Broc and SDT’s are such a yummy pair, but I would never have thought to put them on a crostini! Fabulous :)
Meaghan
Yosemite is magical, you will love it! Wave hello to Half Dome for me. Thanks for the recipe! You can never have too many hummus recipes.
Kate
Heh, hope you saw that I actually went to Yellowstone instead. Still kicking myself for that mistake. I hiked a mountain, though! :)
Yosh
“Hummus” us the Arabic/Hebrew name for chickpea. So how can you make hummus one from tomatoes?
Call it a spread, call it whatever, it can be tasty and healthy and eye pleasing. What it can’t be is “Hummus”.
Can you make hard boiled eggs from broccoli?
Kate
Hi Yosh, my hummus is still mostly made of chickpeas. The tomatoes just add extra flavoring. I sampled several flavors of hummus when I was in Tel Aviv last fall!
Linda | A La Place Clichy
I don’t mind some hefty crostinis! I love the idea of roasted broccoli and hummus! Looks like the perfect yummy snack!
Joanne
Have so much fun on your trip!! I’m sure it will be all kinds of awesome. I could inhale these, especially with an egg on top. And bigger bread slices are totally my jam.
Homemade & Yummy
I LOVE all these ingredients….so putting them all together is great!!
A great alternative to a sandwich.
Sheree
Hey hey hey,
This recipe is so easy and addictive. I made a few tweaks based on what I could get a hold. So, let’s just say the recipe is semi-homemade. See below for my adaptations:
-I used a dill and garlic sourdough bread from the local farmer’s. I market.
-I used a store bought hummus(Lentil Hummus)
-After I layered the hummus on the bread I topped it with salted and peppered avocado chunks. Then, the broccoli and a splash of lemon.
t will go down as a recipe/snack in my recipe book .
Kate
Oh boy, your toast sounds fantastic. Thanks, Sheree!
Jurit
Hi, I m regularly doing your recipes of the muffins, beer biscuit and everybody blown away how good they are. So now I know the base and the best is: with chia seed, coconut, lemon, nuts, banana muffin.
I want to do humus. The cheak pee I got is dry and came in a bag. I soaked it.
Do I need to cook it as well? Judit
Kate
Hi! I’m so glad you’re enjoying my recipes. Yes, the chickpeas need to be cooked before they can be used in hummus.
Anya
Hi Kate,
This is my favorite hummus recipe and I use it throughout the year. I love love love this combination of sun-dried tomatoes and chickpeas. So delicious every time; thank you!
Kate
I love the tanginess of the tomatoes, too :)
Sophia
I have never in my life left a review on a recipe but this hummus is to die for!!! I’ve made other hummus’ in the past, and none have ever turned out this creamy. Eating it with some Mary’s crackers as we speak :) Absolutely delicious!
Kate
Thank you, Sophia! I’m so glad you enjoy it so much.
Lia Gray
This is the best hummus ever! I used dried chickpeas that I cooked. I may never to be able to eat store bought again!
Kate
Happy to hear! Thank you so much for your review, Lia.
Barbara Rocca
Absolutely delish!!!!!!
Kate
Great! Thanks, Barbara.
Alexandra Brazie
I just purchased your cookbook and have been cooking like a fiend. Came across this recipe and made the hummus last night. My boyfriend and I devoured it and I’ve been talking it up to all of my friends and coworkers today. Another fantastic recipe!
Kate
Thanks for the support, Alexandra! I appreciate the review.
Mark
Hi Kate, I’m surprised all your humus recipes are slightly different both in terms of steps and amount of ingredients (this one has half the tahini of your best ever hummus, and you don’t boil the chickpeas, for example). So I think I’ll just have to try them all and see what combinations work best! Keep the recipes coming (and say hello to Cookie for me)!
Kate
Hi Mark! They are all learnings. I like to try and test out new methods so there is a little difference in most of them. :)
Gaby
This was really yummy. I ate it on toast with cucumbers, tomato, shredded carrots, capers, salt and olive oil two days in a row. So delicious! I will definitely make it again. Thank you!
Kate
You’re welcome, Gaby! I’m glad you loved it.
May
Wow – this was not what I expected. I think the lemon I used was quite strong, but it was still delicious. I had the roasted broccoli on toast one day with it, and sautéed chanterelles on toast the next. My husband loved the hummus with cut veggies (carrot, celery, radish). Definitely making this again!
Used dried chickpeas soaked overnight and cooked in instant pot. 15 min high pressure and 20 min natural release.
Kate
I’m glad you loved it, May! Thanks so much for your comment.
Toni
Made it. OMG, totally yummie. Ate with raw broccoli and celery.
Kate
Thank you for sharing, Toni!
Anna Lisa
Had this again tonight for dinner tonight. A hit with my meat-lover boyfriend as well! I roasted mushrooms with the broccoli and added parm on top to finish. The leftover hummus is great on sandwiches and veggies as well. A new flavor hummus that I would not have thought to do, love!
Mary N
I love your hummus recipes and tips for making the fluffiest hummus but find the mixtures do not have enough liquid for my Blendtec to run well (air pocket continually forms underneath blades), so food processor is best unless one prefers thinner hummus. Also, instead of discarding the liquid from cooking the beans (or can) and oil from the sun dried tomatoes, I use them in the recipe in place of new oil or water. Thank you!!
Gary
Really enjoy your recipes Kate. Curious as to why in this one you don’t do the garlic in the lemon juice first as you strongly recommend in your Best Hummus Recipe?
Thanks so much
Gary
Kate
Hi Gary! I do suggest that in my best hummus recipe, which I discovered how to make it the best after this recipe. I hope that helps explain it! :)
Gary Hook
Thanks Kate. I noted the dates later and suspected you uncovered the ‘magic’ when you got around to publishing your best ever hummus. Did it the other day and it was a hit; however having a weakness for garlic I upped it to 7 cloves! and after a day or so it was divine. No vampires, no left-overs! Stay well
Andrea
We love this recipe at my house! Turns out great every time!
Kate
Great to hear, Andrea! I appreciate your review.
Eva
Oh my, this hummus is the bomb! My grocery store was out of broccoli, but the eggplants looked really good, so I got one instead. Dinner ended up being crunchy toasted pita pockets, stuffed with hummus, green beans, sauted mushrooms and roasted eggplant. Might sound like an odd combination, but the hummus tied it all together – it was delicious! And if I’ve learned one thing cooking vegetarian for over 14 years, it usually pays out to be open minded about “weird” combinations!
Kate
I’m glad you loved it! Thank you for sharing, Eva.
Deanna
Yummy hummus!! Soo good! So much flavor. I just made it by itself with raw peppers and zucchini, but tomorrow I’ll have it on sprouted toast!! Thanks so much!!
Kate
You’re welcome, Deanna!