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
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
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.
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.