Broccoli Hummus

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.