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Steamed Broccoli With Hummus
Ingredients
- 1 can (19-oz) chick-peas, rinsed and liquid removed (about 2 c.)
- 3 Tbsp. Well-stirred tahini, (sesame seed paste)*
- 3 Tbsp. Fresh lemon juice
- 1 Tbsp. Extra-virgin extra virgin olive oil
- 1 x Garlic clove, chopped and mashed to a paste with 1 tsp. salt
- 3 Tbsp. Water, (up to 6)
- 1/4 c. Fresh parsley leaves, washed well, spun dry, and chopped
- 1 lb Broccoli, tough ends of stems discarded
Directions
- *Available at specialty foods shops and most supermarkets
- In a food processor puree chick-peas, tahini, lemon juice, oil, and garlic paste and, if a smoother texture is desired, force through a fine sieve into a bowl. Whisk in sufficient water to reach a pourable but still thick consistency and stir in parsley and salt to taste.
- Cut broccoli stems into spears about 5 inches long with flowerets 1 1/2 inches wide. On a steamer rack set over boiling water steam broccoli, covered, till crisp-tender, about 4 min.
- Serve broccoli topped with hummus.
- Serves 2 as a light main course.
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