Slice each broccoli stalk in half lengthwise.

To make the charred broccoli: Place a cast-iron skillet over medium-high heat and film with canola oil. When the oil just begins to smoke, add the broccoli stems, cut-side down, and sear until dark brown, about 2 to 4 minutes. Flip, then sear on the other side, another 2 minutes. Reduce the heat to medium, add the lemon juice and garlic and cook, tossing with the broccoli stems until the juice has evaporated and the garlic is fragrant, 30 seconds to 1 minute. Season to taste with salt and pepper and transfer to a plate.

To make the whipped hummus: In a food processor, combine the chickpeas, lemon juice, garlic and tahini. Blend until the mixture becomes a uniform paste. With your food processor running, slowly add in your olive oil and chickpea liquid to create a light whipped texture. Season to taste with salt and pepper.

To make the herb oil: In a medium bowl, combine the broccoli leaves or herb stems and olive oil. Process with an immersion blender until the mixture looks like loose pesto.

Scoop the whipped hummus onto a platter and top with the charred broccoli stems. Drizzle with the herb oil, lemon zest and a sprinkling of crushed red pepper, if using.