Broccoli Spears With Saucy Hummus Recipes

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STEAMED BROCCOLI WITH HUMMUS



Steamed Broccoli with Hummus image

Yield Serves 2 as a light main course

Number Of Ingredients 9

a 19-ounce can 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 to 6 tablespoons water
1/4 cup fresh parsley leaves, washed well, spun dry, and minced
1 pound broccoli, tough ends of stems discarded
*available at specialty foods shops and most supermarkets

Steps:

  • 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 1 1/2 inches wide. On a steamer rack set over boiling water steam broccoli, covered, until crisp-tender, about 4 minutes.
  • Serve broccoli topped with hummus.

BROCCOLI SPEARS WITH SAUCY HUMMUS



Broccoli Spears with Saucy Hummus image

A food processor turns a traditional Indian dip into a creamy veggie sauce.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 22m

Yield 4

Number Of Ingredients 2

Saucy Hummus
1 1/2 pounds broccoli spears

Steps:

  • Prepare Saucy Hummus.
  • Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add broccoli.
  • Heat to boiling; reduce heat. Simmer 10 to 12 minutes or until stems are tender. Serve sauce over broccoli.

Nutrition Facts : Calories 105, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 4 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg

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