Intro

It appears to me that if you were to scan through my blog you might think I eat one of three things on any given day. 1. Sugar. 2. Fried foods. 3. Liquor. You are most likely right and perhaps if it has been a rough day, all three.
While I do probably eat more sweet stuff than I should and I did just go through a (prolonged) frying phase I assure you that I adore vegetables. And not just when they are baked into a buttery tart shell or battered and fried – oh dear, I’m making myself hungry.
I particularly love vegetables that have been gingerly tossed with a green-as-grass olive oil, sprinkled with flake salt and roasted at a high heat in order to achieve a crisp, bitter caramelization while still maintaining a light crisp bite.
Especially if said roasted vegetable is broccoli. In fact it wasn’t until I was introduced to broccoli that had spent time in a hot oven that I came to realize I did indeed have a crush on this cancer fighting food.  Take that broccoli and puree with white beans and a few other ingredients and you have a incredibly healthy variation of Hummus.
Then if you were to take a mound of hummus, roll it into a ball, batter then fry – imagine that. Completely kidding, I think.
Roasted Broccoli Hummus
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.

5641598844_b92b2f6d7e_b

It appears to me that if you were to scan through my blog you might think I eat one of three things on any given day. 1. Sugar. 2. Fried foods. 3. Liquor. You are most likely right and perhaps if it has been a rough day, all three.

While I do probably eat more sweet stuff than I should and I did just go through a (prolonged) frying phase I assure you that I adore vegetables. And not just when they are baked into a buttery tart shell or battered and fried – oh dear, I’m making myself hungry.

5641030385_7f84c84f0c_b

I particularly love vegetables that have been gingerly tossed with a green-as-grass olive oil, sprinkled with flake salt and roasted at a high heat in order to achieve a crisp, bitter caramelization while still maintaining a light crisp bite.

Especially if said roasted vegetable is broccoli. In fact it wasn’t until I was introduced to broccoli that had spent time in a hot oven that I came to realize I did indeed have a crush on this cancer fighting food.  Take that broccoli and puree with white beans and a few other ingredients and you have a incredibly healthy variation of Hummus.

Then if you were to take a mound of hummus, roll it into a ball, batter then fry – imagine that. Completely kidding, I think.

5644260016_c10d97eb76_b

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.

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36 Responses to “Roasted broccoli hummus”

  1. christine [the sugar apothecary]

    That sounds AWESOME. I find most “flavored” hummus to be pretty gross, with any number of weird things mixed into overly salted, overly garlicked dip. But roasted broccoli?! I am ALL about this. Excellent idea!

    Reply
  2. Michelle

    Ok – so I adore roasted broccoli. I eat it until I have a Buddha belly. Seriously silly. I love the idea of using water to thin the humus.

    Reply
  3. Asha@FSK

    This is such a brilliant idea. Such a great way to get in veggies esp, for those who don’t like broccoli {like me} !!

    Reply
  4. Natalie S.

    I love roasted broccoli and I love hummus, but I’ve never thought of putting them together. Your pictures are to die for, by the way! I can never make something as pale and gloppy as hummus look good, but you’ve somehow done it! Thanks for the recipe.

    Reply
  5. Bianca

    Gosh I hope you aren’t kidding about rolling it up and frying it- that got me really excited! So excited I prematurely posted my last comment :S in any case lovely recipe, such a great way to use broccoli.

    Reply
  6. Stephanie S

    So you’ve chosen my favorite veggie and included it into my favorite food ever…if all the sweets, fried things and liquor haven’t made me appreciate visiting your site, this most certainly has :P

    Reply
  7. adrienne

    Made the hummus this morning with some CSA broccoli on its last legs. Super tasty. Thanks so much for the recipe!

    Reply
  8. Gaby

    Ok I am like totally obsessed with roasted broccoli! I literally eat it by the pound all by myself and it makes me super happy! I can’t wait to give this hummus a go!!!

    Reply
  9. sara

    so much yumness. This is the kind of food I can eat all day long. Such a great recipe, ashley! This may sound strange, but I put hummus on my eggs, and I think this would be a perfect flavor to have along.

    Reply
  10. SarahMay

    Looks amazing! I recently fallen in love with kale chips….ah, maze, zing! Way better than potato chips!

    Reply
  11. Clara

    Ashley- thanks for noting that you use water and not just oil in your hummus! I’ve been making a ton of hummus these past few weeks and was wondering if I could do that in order to lighten the dip.

    Reply
  12. Nicola @ unhip squirrel

    What an unusual and spectacular idea! I never would have thought you could put broccoli in hummus. It sounds amazing and I look forward to trying it out. Thank you for your inspiration! Also… beautiful site and photographs. I’ve just discovered it today. :)

    Reply
  13. Mike

    A terrific variation of hummus. First time ever seeing a roasted broccoli style hummus and couldn’t be more impressed. Great job! I recently created a recipe for roasted red pepper hummus if you want to check out my site…

    Reply
  14. Erisha@dazeddaisies

    I’ve found another food blog that I love and it’s going into my favourite folder!!

    I have to say that I’m giving you two-thumbs up. I’m not a huge fan of broccoli and hummus, but looking at how you presented this dish, I can’t help but try out of curiosity and love for the simplicity of it all :D

    By the way, I’ve featured this dish at my blog

    Reply
  15. Samantha Meadows

    Absolutely delicious! I made some last night and turned out great! Thanks for the recipe! :D

    Reply

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