This broccoli stem recipe is a delicious way to use up broccoli stems. They are grilled, then pureed along with the other hummus ingredients into a creamy, nutritious hummus dip.
This grilled broccoli stem recipe is very low in fat and ready in about 10 minutes.
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.
What’s your favourite way of preparing 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.
How to prep the broccoli stems
Start by shaving off the tough outer layer of the stem. Place the stem on a cutting board (cut end down) and cut the skin off thinly downwards all the way around. Then cut each stem into quarters lengthways and throw on a hot griddle pan with a little oil for a few minutes, turning often until lightly browned. Set aside to cool for a few minutes and puree along with the other hummus ingredients until smooth.
Why did I grill the broccoli stems
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.
Can you taste the broccoli stems in this hummus recipe
Yes and no. This hummus tastes like ordinary hummus with a refreshing twist. So you know something else has been added to it but it’s hard to tell exactly what. Which is perfect for fussy eaters who aren’t keen on broccoli!
What is the best oil to use in this hummus
When it comes to dips I tend to use cold pressed rapeseed oil, which has a mildly nutty flavour and a bright yellow colour. But you can use another good quality mild tasting oil if you prefer. Peanut or walnut will add more nutty flavour so might be good choices, but a mild olive oil variety would work well too.
Can I substitute Skyr for another dairy product
Absolutely! I tend to use Skyr in dip recipes as it’s naturally fat free and I like its thick creamy consistency. But you could use natural yogurt (those containing live bacteria are most nutritious) or Greek yogurt if you prefer. You could also use fromage frais (fromage blanc) which has a very low fat content and lovely rich and creamy texture. (I love to use it in cooking too, as it doesn’t curdle when heated).
More easy broccoli recipes
Grilled Broccoli Stem Hummus Recipe
- 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
- Place the broccoli stems on a cutting board, cut end down, and thinly slice off the tough outer layer using a sharp knife all the way around. 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 hummus ingredients (including the broccoli stems) and puree until smooth and creamy. Serve with raw vegetables or breadsticks.
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