Photo: Mackenzie Smith
Short Stack Editions is a series of ingredient-driven, small-format cookbooks. The following recipe comes from Short Stack Volume Seven: Broccoli. Go here for more information about this recipe project.
Roasted Broccoli Hummus
This is an excellent way to use up broccoli stems. Its uses go far beyond a dip: Try making a turkey sandwich with lettuce, tomatoes and broccoli hummus.
4 to 5 broccoli stems, peeled and cut into ½ inch pieces, about 4 cups
1 tablespoon olive oil
1 garlic clove
2 tablespoons white sesame seeds, toasted in a dry skillet on high heat for 30 seconds or until hot and fragrant
2 tablespoons tahini
2 tablespoons fresh lemon juice
¼ bunch parsley (about 12 sprigs), coarsely chopped
Pita or crackers, for serving
Preheat the oven to 400°. In a mixing bowl, toss the broccoli stems with the oil. Spread them out on a rimmed baking sheet and roast until the broccoli stems are well-browned and tender throughout, about 20 minutes.
Transfer the cooked stems to a food processor. Add the garlic, sesame seeds, tahini, lemon juice, parsley and 1 teaspoon of salt and process until smooth. Transfer the hummus to a bowl and serve warm with pita or crackers for dipping.
More ways to cook broccoli: