Steamed broccoli with hummus
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (19-ounce) chick-peas; rinsed and drained (about 2 cups) |
| 3 | tablespoons | Well-stirred tahini; (sesame seed paste)* |
| 3 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Extra-virgin olive oil |
| 1 | Garlic clove; minced and mashed to a paste with 1 teaspoon salt | |
| 3 | tablespoons | Water; (up to 6) |
| ¼ | cup | Fresh parsley leaves; washed well, spun dry, and minced |
| 1 | pounds | Broccoli; tough ends of stems discarded |
Directions
Can be prepared in 45 minutes or less.
*available at specialty foods shops and most supermarkets In a food processor purée 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 enough 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 1½ inches wide. On a steamer rack set over boiling water steam broccoli, covered, until crisp-tender, about 4 minutes.
Serve broccoli topped with hummus.
Serves 2 as a light main course.
Gourmet August 1996
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998