Broccoli with Hummus
When you think of hummus, I bet you think of it as a dip. It is a great dip, paired with some pita bread or fresh veggies. But hummus can be more than a dip. I love to toss hot veggies with hummus. I especially like to do this with broccoli. I started doing this years ago for a friend who was vegan. The hummus was a nice substitute for butter or a cheese sauce.
You can use homemade hummus, but store bought is fine, too. Hummus is made from chickpeas, olive oil, tahini, lemon juice, garlic and a few seasonings. Of course, you can make all sorts of variations. You just combine the ingredients in a food processor or blender until smooth. Doesn’t get much simpler. I prefer to make my own, so I can flavor it the way I want.
One of my favorite combinations is hummus with broccoli. The flavors work great together. You just toss hummus with hot, freshly cooked broccoli. So yummy.
Since I had some cauliflower, I added some of it to the dish as well.
So the next time you have some hummus around, try tossing it with hot, cooked veggies for a fun side dish or an easy vegetarian main dish.
Steamed Broccoli with Hummus
1 lb. fresh broccoli, you can also use cauliflower or a combination
1/2 c. hummus, homemade or store bought, recipe follows
Cut broccoli into long spears, peeling and trimming tough stems. Steam until just tender. Warm hummus over low heat or in a microwave and spoon over the cooked broccoli. Toss to coat evenly. Serves 4 as a side dish, 2 as a main course.
Hummus
1 can garbanzo beans, drained- or about 2 cups cooked chick peas
1/4 c. olive oil
2 T. lemon juice
2 T. tahini (sesame seed paste)
2 cloves garlic
salt and hot pepper sauce to taste
Combine all ingredients in a blender or food processor until smooth. Adjust seasonings. Chill. Serve with pita bread, crackers or fresh vegetables. Also nice spread in a pita bread with sliced tomatoes, cucumbers and lettuce. Freezes well.
Hummus with Greek Olives
My friend, Jared, was the one who first suggested I add olives to my hummus. Like me, he likes “regular” hummus, too. The addition of olives adds another layer of flavor. Salty, briny and that unique olive taste. Makes sense when you think about it. You are already adding olive oil to hummus, why not add olives, too? I have a big jar of Kalamata olives (thanks, Costco), so I have been looking for ways to use them.
Hummus with Greek Olives
1 can garbanzo beans, drained- or about 2 c. cooked garbanzos
1 c. Greek olives, drained, pitted and chopped
1/4 c. olive oil
2 T. lemon juice
2 T. tahini (sesame seed paste)
2 cloves garlic
salt and hot pepper sauce to taste
Combine all ingredients in a blender or food processor until smooth. Adjust seasonings. Chill. Serve with pita bread, crackers or fresh vegetables. Also nice spread in a pita bread with sliced tomatoes, cucumbers and lettuce. Freezes well.
