Broccoli Broad Bean And Cucumber Tabouli With Creamy Hummus Dressing | Donna Hay

Ingredients

• 800g broccoli florets, roughly chopped
• 2 cloves garlic, crushed
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea salt flakes
• ½ teaspoon cracked black pepper
• 2 cups flat-leaf parsley leaves, finely chopped, plus extra to serve
• 1 cup mint leaves, finely chopped, plus extra to serve
• 2 cups (300g) frozen broad (fava) beans, blanched and peeled
• 1 long green chilli, thinly sliced
• 170g Lebanese cucumber, thinly sliced
• ¼ cup (60g) store-bought hummus
• 2 tablespoons water
• 2 teaspoons lemon juice
• cracked black pepper