Avocado Hummus with Broccoli Tabbouleh

_INGREDIENTS:

AVOCADO HUMMUS

• 400g tin chickpeas, drained
• 2 cloves garlic
• 2 small avocados
• 2 Tbsp Greek yoghurt
• 2 Tbsp tahini
• ½ tsp ground cumin
• ½ tsp paprika
• Juice of 1 lemon
• Salt and pepper, to taste

_{INSTRUCTIONS:}

AVOCADO HUMMUS

Add the drained chickpeas, garlic, avocados, yoghurt, tahini, cumin, paprika, lemon juice, salt and pepper to a food processor. Blitz until smooth and creamy. Adjust seasoning to taste. If the hummus is too thick, add a little of the reserved chickpea liquid to loosen.

BROCCOLI TABLOULEH

Roughly chop the broccoli (including stalk and florets), then pulse in a food processor until finely chopped (but not mushy). Transfer to a bowl and stir through the beetroot, apple and dill.

LEMON DRESSING

Whisk all the dressing ingredients together in a small bowl until well combined. Season to taste and drizzle over the broccoli tabbouleh just before serving.

TO BRING IT ALL TOGETHER:

Spoon the avocado hummus into a shallow bowl and use the back of a spoon to swirl it into soft peaks. Pile the broccoli tabbouleh on the side or over the top, then drizzle with the lemon dressing. Serve with warm flatbreads, pita crisps, or whatever’s knocking about in the cupboard - it’s a laid-back lunch, picnic side, or “what’s for dinner” hero that just gets better with time.