Steam broccoli on the stove top or in the microwave until tender. Meanwhile, in a food processor, add in all ingredients except cheese and broccoli. Process until a chunky hummus texture comes together. Pour into medium bowl.
Add steamed broccoli to the food processor and pulse 3-4 times, until small bits. Stir broccoli into chickpea mixture. Add cheese, if desired.
Line a baking sheet with non-stick foil and spray with oil (I use a Misto). Using a heaping tablespoon (or a #40 scoop), line sheet with scoops of the broccoli mixture and then press down into a small patty so it cooks evenly. Spray tops with oil spray. Bake in the oven at 425 degrees for 18-20 minutes, or until lightly golden brown. Serve warm or room temperature. Store extra broccoli hummus bites in the refrigerator for up to 5 days.