Broccoli Hummus
We came home from church on Sunday FAMISHED. After-church hunger is an unstoppable phenomenon, and those moments are likely to be my grumpiest of the week. I know what you're thinking--some people would just grab an apple. But I had been sitting in church, thinking about this recipe and about the Ziploc full of washed broccoli florets in my fridge. Maybe Pastor Angela was talking about kindness or justice or other such triviality. I'll never know. I was planning lunch.
Dipping your crackers or carrots sticks into this will be delectable. But you'll also feel like Springtime Incarnate and be able to give yourself a slap on the back for filling up on so many dense calories. And you can easily turn this into a pesto by leaving out the tahini, adding some pumpkin seeds or walnuts, and throwing in some grated parmesan.
Gotta go. I'm distracted with dinner plans.
Broccoli Hummus
My confession here is that I didn't measure the tahini and olive oil I poured in. (I could make this confession with every post, but I don't want to scare you.) Start with 4 Tb. of each, and add more according to taste and to your desired consistency. It's easier to add more than to subtract it.
3 c. raw broccoli florets, washed and cut on the small side
1 garlic clove
salt
2 tsp. lemon zest
juice of 1/2 lemon
4-6 Tb. tahini
4-6 Tb. olive oil + more for drizzling
Put all ingredients except for the olive oil into the bowl of a food processor. Pulse about 10 times, until mixture is a chunky puree, then add olive oil in a stream while food processor is running to form a smooth dip. Add more of anything to taste. To serve, drizzle with a little more olive oil.
May 19, 2010
Reader Comments (17)
Sarah, this looks like a fabulous spin on that wonderful old stand-by hummus! Did you use raw broccoli florets or did you cook them first??
You're my hero. Love broccoli. Love hummus. Making this asap. A no brainer!
did your kids eat this? it looks great. it reminds me of a broccoli pesto I made from 101 cookbooks--I enjoyed it a lot.
Yum! I've been loving edamame hummus lately. This will mix it up a bit.
are there chickpeas in this also? or just broccoli. also wondering if you cooked the broccoli first. wish you were close enough to stop by your house after church instead of mine. :)
Yep, raw...even easier and tastier!
Amazingly, yes. They did eat it. Sometimes they surprise me.
No chickpeas. Just broccoli. Raw! Definitely one of those things that's more than the sum of its parts. Wish we lived closer, too. Y still talks about moving up to Bham someday. It's possible :)
that's crazy that raw pureed broccoli can look so creamy! bet you have the raw foodies at your doorstep. :)
O.M.G. Of course, I have dipped my raw broccoli IN TO hummus, but why did I never think of adding it in the mix? You're too cool!
This looks great! I love the idea of turning it into a pesto.
What a great idea! I made beet hummus not too long ago - who knew it would be so good! I'll have to give this one a go!
http://biz319.wordpress.com/2010/04/18/bsi-beets/
ok, maybe i'll eat my broccoli, it's never been my fav, but a little dab might do me.
That's awesome--I know kids are fickle one minute, near gagging about the food then the next day--gobble it up. That's Cadence & asparagus.
I just realized I had all the ingredients to make this, so I rushed to the kitchen and whipped it up. I read through the recipe so fast I added the juice of 1 whole lemon and thus was way too lemony, but delicious nonetheless! I think I'll add beans next time : )
This is the most original version of hummus I have seen so far; I am tempted to try it, even though centuries of traditions are trying to get me to hold back! lol Why should it? It probably tastes delicious!
I don't like broccoli that much, but i will eat the stalks. But made like this I would eat it happily.