Broccoli Hummus
Serves 8
A bright green, chickpea-free dip of boiled broccoli blended with tahini, lemon, garlic and olive oil.
| 250 g broccoli florets (about 3 cups) | Cut broccoli into florets, boil 5 min | Add garlic, lemon, tahini, parsley, seasoning | Blend, drizzling in oil | Serve, top with sesame seeds |
| 2 cloves garlic, roughly chopped | ||||
| 1 unwaxed lemon, zest & juice | ||||
| 2 tbsp tahini (or almond/pistachio butter) | ||||
| 2 tbsp fresh parsley | ||||
| 1/2 tsp salt & 1/2 tsp pepper, to taste | ||||
| 75 ml olive oil (about 5 tbsp) | ||||
| 1 tbsp toasted sesame seeds (optional), for topping |
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.