Broccoli and Chickpea Tater Tots
Ingredients
- 1 medium head of broccoli (use stalks + florets, steamed)
- 1 cup cooked or canned chickpeas, rinsed and drained
- 1/2 cup chickpea flour
- 1 teaspoon garlic powder (optional)
- 1/2 teaspoon ground cumin (optional)
- Salt and pepper, to taste
- Olive oil spray, for baking
Sun-dried tomato hummus dip
- 1/2 cup hummus (store-bought or homemade)
- 1/4 cup sun-dried tomatoes in oil, drained slightly
- 1 tablespoon lemon juice
- 1 tablespoon water (optional, to thin out)
- Salt, to taste
Preparation
Preheat oven to 200°C fan-forced.
Steam the broccoli until just tender, especially the stalks, and allow it to cool slightly.
Add the steamed broccoli, chickpeas, chickpea flour, and any seasonings to a food processor.
Pulse until the mixture comes together into a sticky dough, avoiding over-blending to keep some texture.
Use your hands to shape the mixture into small tots or nuggets and place them on a lined baking tray, then spray lightly with olive oil.
Bake for 25 to 30 minutes, flipping halfway, until golden brown and crisp on the edges.
Hummus dip
Blend hummus, sun-dried tomatoes, and lemon juice in a small blender or food processor.
Add water if needed for a smoother consistency.
Taste and adjust salt or lemon juice as needed.
Tips
Pop the tater tots in the air fryer for extra crispiness if desired.
Serve the hummus dip chilled or at room temperature with the crispy tater tots.
