Recipe information
Yield
Serves 2 as a light main course
Ingredients
a 19-ounce can chick-peas, rinsed and drained (about 2 cups)
3 tablespoons well-stirred tahini (sesame seed paste)*
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 garlic clove, minced and mashed to a paste with 1 teaspoon salt
3 to 6 tablespoons water
1/4 cup fresh parsley leaves, washed well, spun dry, and minced
1 pound broccoli, tough ends of stems discarded
*available at specialty foods shops and most supermarkets
Preparation
Step 1
In a food processor purée chick-peas, tahini, lemon juice, oil, and garlic paste and, if a smoother texture is desired, force through a fine sieve into a bowl. Whisk in enough water to reach a pourable but still thick consistency and stir in parsley and salt to taste.
Step 2
Cut broccoli stems into spears about 5 inches long with flowerets 1 1/2 inches wide. On a steamer rack set over boiling water steam broccoli, covered, until crisp-tender, about 4 minutes.
Step 3
Serve broccoli topped with hummus.
