Broccoli Hummus

This is recipe is a very simple way to sneak in some green veggies into your hummus. The pretty green color comes from cooked broccoli. The key to making this work is to make sure the broccoli is over cooked. Adding the garlic in with the broccoli while cooking is a delicious way to flavor with garlic in a subtle way from traditional hummus.

Ingredients

Hummus Ingredients:
3 cans unsalted chickpeas
1 large clove garlic, minced
1 crown of broccoli, chopped, stems removed
1 large lime, juiced
Lime zest
Salt to taste

Garnish Ingredients:
2/3 cup fire roasted pumpkin seeds
¼ t. smoked paprika
1/8 t. onion salt
Pinch of chipotle powder
¼ t. water
1 t. maple syrup

Instructions

Place the chopped broccoli in a sauce pan along with minced garlic. Cover with water and bring to a boil. Reduce heat and continue boiling for approximately 20 minutes or until the broccoli is very soft and starts to fall apart. Remove from heat and set aside.

While the broccoli is cooking place the pumpkin seeds, smoked paprika, onion salt, water and maple syrup in a skillet over medium high heat. Stir frequently for a couple of minutes until well coated and they start to toast. Remove from heat and let cool. Set aside.

Drain the chickpeas and keep the reserved liquid from one can. Place the chickpeas in a food processor. Using a slotted spoon, drain the broccoli and garlic and add to the chickpeas. Next add in the lime and half of the lime zest and salt. Process until smooth and creamy. Note if you need more liquid you can add some of the reserve chickpea liquid one tablespoon at a time. Taste and adjust seasonings. Feel free to add more lime, salt or another clove of garlic of you like. Serve immediately or make ahead and refrigerate.

Place the hummus in a nice flat bowl and garnish with toasted pumpkin seeds.

Appetizers