roasted brolcolli hummous

Roasted Broccoli Hummus

Makes 2 cups

Unlike most traditional Hummus recipes my version uses water rather than oil to create a dip consistency. This helps to keep the calorie count low and also allow the flavors of the garlic and broccoli to be the stars. Serve with a drizzle of oil over the Hummus.

1 15 oz can white beans

½ pound roasted broccoli (recipe follows)

2 garlic cloves, roasted (these are roasted with the broccoli – sweet on the outside with a pleasant garlic heat internally)

1 tablespoon lemon juice

½ teaspoon lemon zest

1 tablespoon Tahini

salt

Add all the ingredients to a food processor or blender. Add a little bit of water, 1 tablespoon at a time, to help blend and to achieve desired consistency. Taste and add salt. Taste again. And again.

Can be covered and refrigerated for up to 3 days. Serve with a drizzle of a fine olive oil.

Roasted Broccoli

1 pound broccoli florets

¼ teaspoon chili flakes

4 garlic cloves

2 tablespoons olive oil

½ teaspoon kosher salt

Pre-heat oven to 400*

Scatter broccoli across a parchment lined sheet tray. Do not overcrowd the tray as this will cause steaming rather than roasting. Add chili flakes, garlic, olive oil, and salt. Stir to coat.

Roast 20 minutes or until cooked through with parts of the florets having a nice bit of char.

Let cool slightly.