A quick and easy healthy spread replacing the traditional chickpeas with broccoli. Just so happens to be vegan, dairy free and gluten free.
250g (9oz)broccoli florets
1unwaxed lemon, zest & juice
75ml (3 fl oz)olive oil(or 5 tbsp)
2tbsp tahini(or almond/pistachio butter)
1/2tspeach of salt & pepperto taste
1tbsptoasted sesame seeds(optional), for decor
Cut the broccoli into florets and cook in salted boiling water for just 5 minutes. Remove with a slotted spoon or sieve and place in a mixer or food processor.
Add to the mixer all the other ingredients: lemon zest and juice, the tahini (or other nut butter), parsley, salt and pepper. Gradually add the oil while blending the lot in the mixer.
Transfer to a serving dish. Top with sesame seeds (if using), dribble on some extra olive oil and garnish with extra parsley.
Serve with crusty bread, oatcakes or crackers (for those following a gluten-free diet, serve with your favourite gluten-free bread, crackers or oatcakes.)This broccoli hummus is also excellent as a pasta sauce - just add a little more olive oil and a little of the pasta cooking water.Can keep for up to 5 days if stored in a sealed jar and topped with olive oil in the fridge.