Broccoli Hummus
User Reviews
4.9
14 reviews
Excellent
Broccoli Hummus
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A quick and easy healthy spread replacing the traditional chickpeas with broccoli. Just so happens to be vegan, dairy free and gluten free.
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Ingredients
- 250 g (9oz) broccoli approx. 3 cups, florets
- 2 cloves garlic roughly chopped
- 1 lemon unwaxed, zest and juice
- 75 ml (3 fl oz) olive oil (or 5 tbsp)
- 2 tbsp tahini (or almond/pistachio butter)
- 2 tablespoon parsley fresh
- ½ teaspoon salt to taste
- ½ teaspoon black pepper to taste
- 1 tablespoon sesame seeds optional), for decor, toasted
Instructions
- Cut the broccoli into florets and cook in salted boiling water for just 5 minutes. Remove with a slotted spoon or sieve and place in a mixer or food processor.
- Add to the mixer all the other ingredients: lemon zest and juice, the tahini (or other nut butter), parsley, salt and pepper. Gradually add the oil while blending the lot in the mixer.
- Transfer to a serving dish. Top with sesame seeds (if using), dribble on some extra olive oil and garnish with extra parsley.
Notes
- Serve with crusty bread, oatcakes or crackers (for those following a gluten-free diet, serve with your favourite gluten-free bread, crackers or oatcakes.)
- This broccoli hummus is also excellent as a pasta sauce - just add a little more olive oil and a little of the pasta cooking water.
- Can keep for up to 5 days if stored in a sealed jar and topped with olive oil in the fridge.
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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