Smashed chickpeas with broccoli and dukkah from Community (Revised): Salad Recipes from Arthur Street Kitchen (page 97) by Hetty Lui McKinnon

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Notes about this recipe

  • anniecc on July 27, 2022

    I made a bunch of modifications to this recipe: halved the quantities and used tenderstem broccoli, which I cooked under the oven grill/broiler rather than in a griddle pan. I used the food processor to make the dukkah which I would definitely recommend (just remember to start with the nuts and then add in other ingredients for just a brief pulse so you keep the chunky texture). I felt the seasoning in the chickpeas needed more oomph so I doubled the quantity of lemon juice and added a fair bit more salt. With those modifications, this was a great recipe!

  • e_ballad on July 10, 2019

    Agree with @saarwouters that the dukkah makes the dish. Liked the idea of the smashed chickpeas/hummus, but was underwhelmed by the flavour. Will repeat this using a preferred hummus recipe next time.

  • saarwouters on October 14, 2018

    I didnt have a mortar so it was a bit tricky to get the chickeas to a creamy texture. I also added a bit more salt and lemon juice to give the chickpeas more flavour. The dukkah makes the dish!

  • Melanie on March 08, 2015

    I made the smashed chickpeas and served with the dukkah as a dip, although I think this would make for a delicious meal with the broccoli. I added extra lemon juice to help brighten the flavour. I liked the contrast of the creamy chickpeas to the crunch of the dukkah.

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