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Photo of Roasted broccoli houmous with crudités by WW

Roasted broccoli houmous with crudités

2
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
Roasted garlic and broccoli add loads of flavour and colour to this tasty houmous.

Ingredients

Broccoli, raw

250 g, tenderstem

Garlic

2 clove(s)

Calorie controlled cooking spray

4 spray(s)

Chickpeas, cooked

1 can(s), large, drained

Tahini paste (sesame paste)

1 tablespoon(s)

Olive Oil

1 tablespoon(s)

Ground Cumin

1 teaspoon(s), level

Plain Soya Yogurt

120 g

Lemon

½ zest(s) of 1

Lemon Juice, Fresh

1 tablespoon(s)

Baby carrots, raw

100 g

Baby corn

100 g

Chicory

50 g

Celery, Raw

2 stick(s), cut into 5cm lengths

Cucumber

1 portion(s), medium

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the broccoli and garlic into a large roasting tin, season to taste, then mist with cooking spray. Roast for 25 minutes until golden and tender. Roughly chop the broccoli and squeeze the garlic cloves from their skins, then set aside to cool.
  2. Put the cooled broccoli and garlic into a food processor with the chickpeas, tahini, oil, cumin, yogurt, lemon zest and juice. Season to taste and blitz until smooth. Spoon into a serving bowl and serve with the vegetable crudités for dipping.

Notes

Use 0% fat natural Greek yogurt instead of soya yogurt if you aren’t vegan. The houmous will keep in an airtight container in the fridge for up to 2 days.

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