Photo source: NotWithoutSalt.com
ORIGINALLY POSTED APRIL 2011
A while back I promised to feature more hummus recipes, but I got back on my bad eating habits and ventured back to fried foods and sweets. One of my favorite foods is broccoli and the addition of white beans to make up this hummus is delicious!
The website that originally posted this recipe is no longer on the internet.
Makes 2 cups
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.
Can be covered and refrigerated for up to 3 days. Serve with a drizzle of 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.
