Combine soy sauce and maple syrup in a saucepan. Heat until slightly thickened; reserve.
Add beans, broccoli stems, tahini, lemon juice, garlic, salt, and pepper to a food processor. Mix until smooth; with machine running, drizzle in olive oil until full incorporated.
Brush 16 squash rounds with soy-maple glaze. Top with tablespoon of hummus. Garnish bruschetta with fried garbanzo beans, micro greens, and sea salt.