Charred Broccolini with Creamy Hummus

This is a very MW&B kind of plate: vegetables first, chickpeas and tahini for plant protein and fiber, olive oil for richness, and enough lemon, garlic and char to make broccolini fabulous. It follows the MW&B real-food, plant-forward, fiber-focused approach in your recipe framework. 

Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients

For the hummus

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 small garlic clove
• 1 tablespoon extra virgin olive oil
• 3–5 tablespoons ice-cold water
• Freshly ground black pepper
• Small pinch sea salt

For the broccolini

• 1 lb broccolini
• 1 tablespoon extra virgin olive oil
• Freshly ground black pepper
• ¼ teaspoon red pepper flakes, optional
• Zest of 1 lemon

To finish

• Chopped flat-leaf parsley
• Extra lemon zest
• Squeeze of fresh lemon juice
• Optional small drizzle of extra virgin olive oil

Method

1. Heat the oven to 425°F / 220°C. Trim any tough ends from the broccolini.
2. Toss the broccolini with 1 tablespoon olive oil and black pepper. Arrange it in a single layer on a sheet pan and roast for 14–18 minutes, turning once, until tender with deeply browned and lightly charred edges.
3. Meanwhile, make the hummus. Add the chickpeas, tahini, lemon juice, garlic, olive oil and black pepper to a food processor. Blend while gradually adding cold water until smooth and creamy. Taste before adding salt.
4. Spoon the hummus generously across a wide serving plate, creating a few natural swirls with the back of a spoon.
5. Arrange the hot broccolini over the hummus. Finish with lemon zest, parsley, red pepper flakes and a squeeze of lemon.
6. Serve warm or at room temperature.

MW&B Why This Fits

Real Food First: Broccolini, chickpeas, tahini, lemon, garlic, herbs and olive oil.

Plants Lead: Broccoli provides about 2.4 g fiber per 100 g, while rinsed canned chickpeas provide about 6.3 g fiber and 7 g protein per 100 g. 

Fiber Forward: Based on the amounts in this recipe, the dish provides roughly 7 g fiber per serving, putting it comfortably within the MW&B target for a plant-forward dish. That estimate is calculated from USDA-derived values for chickpeas, broccoli and tahini. 

Healthy Fats: Tahini and olive oil provide most of the added fat. USDA data show tahini contains mostly unsaturated fat, while olive oil is predominantly monounsaturated fat. 

Added Sugar: None.

Flavor Is Compliance: Charring the broccolini, then combining it with lemon, garlic, tahini and chili gives you bitterness, acidity, richness and heat without needing a heavy sauce.

Approximate Nutrition Per Serving

Using four servings and USDA-derived food-composition values:

Calories: ~225
Protein: ~8.5 g
Carbohydrates: ~23 g
Fiber: ~7 g
Total fat: ~12 g
Saturated fat: ~2 g
Total sugar: ~4 g
Added sugar: 0 g
Sodium: ~175 mg before added salt

These figures are estimates calculated from the listed quantities. Chickpeas and tahini vary somewhat by brand, especially for sodium. 

Chef Mark’s Tip

Dry the broccolini before roasting it. Water creates steam, and steam is the mortal enemy of those dark, caramelized edges we want. Use a large pan and give the stems some room rather than piling them together.

MW&B Serving Suggestion

As photographed, this makes an excellent plant-forward lunch, starter or side dish. For a full MW&B main meal with more substantial protein, pair it with grilled salmon, chicken, shrimp or two poached eggs.