| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(19-ounce) chick-peas; rinsed and drained (about 2 cups) |
| 3 |
tb |
Well-stirred tahini; (sesame seed paste)* |
| 3 |
tb |
Fresh lemon juice |
| 1 |
tb |
Extra-virgin olive oil |
| 1 |
|
Garlic clove; minced and mashed to a paste with 1 teaspoon salt |
| 3 |
tb |
Water; (up to 6) |
| 1/4 |
c |
Fresh parsley leaves; washed well, spun dry, and minced |
| 1 |
lb |
Broccoli; tough ends of stems discarded |
INSTRUCTIONS
Can be prepared in 45 minutes or less.
*available at specialty foods shops and most supermarkets
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.
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.
Serve broccoli topped with hummus.
Serves 2 as a light main course.
Gourmet August 1996
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998
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