Steamed broccoli with hummus

1 Servings

Ingredients

Quantity Ingredient
1 can (19-ounce) 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 tablespoons Water; (up to 6)
¼ cup Fresh parsley leaves; washed well, spun dry, and minced
1 pounds Broccoli; tough ends of stems discarded

Directions

Can be prepared in 45 minutes or less.

*available at specialty foods shops and most supermarkets 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 1½ inches wide. On a steamer rack set over boiling water steam broccoli, covered, until crisp-tender, about 4 minutes.

Serve broccoli topped with hummus.

Serves 2 as a light main course.

Gourmet August 1996

Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998

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