This Grilled Broccoli Stem Hummus 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!
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, another fabulous though somewhat underrated vegetable.
How do you prepare broccoli?
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 I ‘hide’ the stems in soups and sauces where they cannot be detected. I recently found several of these stems in my fridge (clearly forgotten even by me) and decided to do something a little different this time.
Fan of broccoli? Try this easy, delicious Broccoli Bean Thread Vermicelli with Hoisin Dressing.
GRILLED BROCCOLI STEM HUMMUS
Broccoli stems can be eaten raw and are delicious with dips. For this recipe, however, 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 hummus ingredients, such as chickpeas, tahini and garlic, in addition to the broccoli stems. I also used 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 mild olive oil variety would work well too).
If you like this dip recipe you might also like this Beetroot Chickpea Party Dip.
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
- 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
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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.
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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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This is such a good idea!!
Thank you Kat:)
Brilliant idea! I love broccoli stems, and as you say they are very much underrated. I had a friend a uni who would actually break off the broccoli stem in the shop so he didn’t have to pay for it! I really can’t understand why it is so often discarded. I’ve never had them grilled before so I must try that…and I can imagine they must add a wonderful flavour to hummus…and as a bonus you can sneak extra vitamins into your little ones! Eb x
Thanks Eb, there is so much unnecessary waste especially when it comes to vegetables, broccoli is just one example. Grilled broccoli stems are quite interesting, definitely worth trying:)
Gosh I would never have thought of using the stems up in this way, although i do eat quite a lot of the stem anyway. This is a great no food waste recipe.
Thanks Jacqui, glad you like it:)
I have to admit to being guilty of using just the florets in stir-fries and such, but saving the stems for stock. I absolutely love this idea, though: first, what a perfect way to disguise veggies! And second, it’s a far more imaginative use of those poor, neglected broccoli stems than mine! #CookBlogShare
Thanks Michelle, you are very kind, I use them in soups etc too, only once in a while I think it’s nice to do something different:)
What a fantastic idea of using broccoli stalks in houmous. I love broccoli and tend to use just the florets apart from when I’m making soup and then I use the stalks too. x
Thank you Cat, glad you like this recipe idea:)
I love broccoli stems but the rest of my family don’t. This is a great idea of how to use them!
Thanks Corina, it’s like that with my family too.
Ooo this looks so delicious! We actually all love broccoli stems in this house so they never get wasted but I love your idea of making humous with them!
Thank you Vicki, glad you like this recipe idea:)
Wow! I am loving the sound of this one, Monika! So healthy and yummy! Thanks for sharing!
Thank you Jhuls!
!!! ?Toll seht sehr gut aus !!!! darf-ich teilen !!!
Thank you:)
Thank you:) !!! al na de middag !!! Gelieve te glimlachen !!! (* L *)
Vielen Dank: )Vielen Dank: )
Bitte schön
sie sprechen wohl deutsch
that’s google translate speaking good German:)
but very nice and nice of them thank you very much, I thought it only loud, because of their before name, thank you very much and have a nice week,(*L*)!!!