Preheat the oven to 425 degrees and set a large pot of water,covered, on the stove on high heat.
Prepare a rimmed baking sheet with parchment paper.
In a medium bowl, toss the broccoli with oil, salt and pepper and transfer the broccoli to the baking sheet. Roast for 15-20 minutes, until the broccoli starts to turn golden brown. Set aside.
Meanwhile, boil the pasta according to package directions and reserve 1 cup of the pasta cooking water before draining.
To prepare the pasta, drain and quickly rinse the pasta in a colander and return to the pot (off the heat).
Add 1 tbsp of oil, the lemon zest, juice and hummus. Now, add just 1/4 cup of the pasta cooking liquid and begin to toss pasta. Continue adding cooking liquid to obtain a creamy sauce that coats the pasta.
How much cooking liquid you add will depend entirely on the texture of the hummus you use. The Fontaine Sante brand is quite loose and doesn't require as much water as a thicker product would. I use about 1/2 cup of the liquid.
Finally, toss the pasta with olives and basil and a bit of salt and pepper and serve immediately, topped with broccoli.
Worth noting: This pasta dries out quickly so I don't recommend letting it sit long. If you do, a little bit of extra cooking liquid will help make it glossy again. However, the pasta does reheat beautifully in the pan and returns to its saucy origins with just a splash of oil and water.