Serves 3-4

Start by combining the grilling spices used by Chef Tim Byres at The Ecology Center’s HEARTH dinner series. In a medium bowl, mix all ingredients together, using your hands to break up any clumps. Whatever is left over from the broccoli should not be refrigerated—simply store in an airtight container and place in a cool, dry place, such as your cupboard.

Drain your chickpeas and rinse well. Keep 1/3 aside for later in the recipe. In a blender, combine the rinsed chickpeas, tahini, juice from 1 lemon, 2 tablespoons of olive oil, the salt and cumin. Blend on high until you have a creamy consistency (you can add 1/2 cup of water or more to help the blending process). 

Coat your broccolini in olive oil and rub with a tablespoon of the HEARTH spices as you wait for your grill or cast iron skillet to heat up. Cook until tender and dark green with some charring, then remove the broccolini from heat and place on a cutting board. Roughly chop into bite-sized pieces, then lay these on top of your bed of hummus and arugula.

Coat your remaining chickpeas in oil and HEARTH spices and heat in a skillet or pan until golden brown, then add those on top of the broccolini as well. Garnish with a few wedges of lemon.

Cut your sourdough loaf into slices, then set on the same grill or cast iron until lightly browned and crisp. Serve alongside the broccolini and hummus.