Grilled Broccoli Stem Houmous
This Grilled Broccoli Stem Houmous makes a great addition to a party menu or a healthy and delicious after-school or anytime snack – your kids will never know they are eating broccoli!
For me broccoli has 2 distinct parts – there are the bright green florets and then there is the broccoli stem. The latter is actually my favourite part of broccoli – it’s crunchy, juicy and slightly nutty in flavour, a bit like kohlrabi, which is another fabulous though somewhat underrated vegetable.
Do you usually boil or steam the entire broccoli or do you tend to cut off the stem and just use the florets? I must admit I often just use the florets as it’s the only part of broccoli my children will eat (occasionally) and then ‘hide’ the stems in soups and sauces where they cannot be detected. Recently I found several of these stems in my fridge (clearly forgotten even by me) and decided to do something a little different this time.
Broccoli stems can be eaten raw and are delicious with dips, but for this recipe I decided to grill them lightly and use as an ingredient for a dip. Grilled broccoli stems are just as delicious as raw, but are sweeter and nutty, which makes them an ideal addition to dips or salads. This dip recipe contains classic houmous ingredients, such as chickpeas, tahini and garlic, plus the broccoli stems of course, and is made with healthy fat free Skyr (use natural yogurt if you can’t find Skyr). My oil of choice is cold pressed rapeseed, but you can use another good quality mild tasting oil if you prefer (peanut or walnut will add more of a nutty flavour so might be good choices, but a not too strong olive oil variety would work well too).
I am bringing this Grilled Broccoli Stem Houmous to #CookBlogShare, which I have the pleasure of hosting this week (the linky goes live tomorrow morning!). Also sharing with Fiesta Friday, Tasty Tuesdays, Recipe of the Week
10 minPrep Time
10 minTotal Time
- 2 large/3 small broccoli stems
- 1 x 400 g tin chickpeas, drained, rinsed
- 1 large garlic clove, chopped
- 1.5 tablespoons tahini paste
- 2 tablespoons lemon juice
- 4 tablespoons Skyr/natural yogurt
- 2 tablespoons good vegetable oil (plus a little more for grilling the broccoli stems)
- 1/6 teaspoon onion granules
- Sea salt and pepper to taste
- Remove the skin from the broccoli stems and cut the stems lengthways into 4 strips. Heat up a griddle pan, brush the strips with a little oil and grill for a few minutes turning often. Leave to cool.
- Combine all the houmous ingredients (including the broccoli stems) and puree until smooth and creamy. Serve with raw vegetables or bread sticks.
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