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
Asian Noodle Salad with Broccoli and Cashews
Broccolini Salad with Quinoa & Papaya
Grilled Broccoli Stem Hummus Recipe
Ingredients
- 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
Instructions
- 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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Recipe link parties
I am bringing this grilled broccoli stem recipe to #CookBlogShare, which I have the pleasure of hosting this week. Also sharing with Fiesta Friday, Tasty Tuesdays, and Recipe of the Week.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
Kat (The Baking Explorer) says
November 30, 2017 at 10:36 pmThis is such a good idea!!
Monika says
December 1, 2017 at 8:55 amThank you Kat:)
Eb Gargano | Easy Peasy Foodie says
November 30, 2017 at 8:59 pmBrilliant 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
Monika says
December 1, 2017 at 8:55 amThanks 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:)
Recipes Made Easy says
November 30, 2017 at 3:36 pmGosh 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.
Monika says
November 30, 2017 at 7:28 pmThanks Jacqui, glad you like it:)
Michelle Frank | Flipped-Out Food says
November 29, 2017 at 9:33 pmI 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
Monika says
November 30, 2017 at 7:57 amThanks 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:)
Cat Sherrin says
November 28, 2017 at 7:10 pmWhat 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
Monika says
November 28, 2017 at 7:11 pmThank you Cat, glad you like this recipe idea:)
Corina says
November 28, 2017 at 1:59 pmI love broccoli stems but the rest of my family don’t. This is a great idea of how to use them!
Monika says
November 28, 2017 at 7:05 pmThanks Corina, it’s like that with my family too.
Vicki Montague says
November 28, 2017 at 1:17 pmOoo 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!
Monika says
November 28, 2017 at 1:39 pmThank you Vicki, glad you like this recipe idea:)
Jhuls says
November 28, 2017 at 5:55 amWow! I am loving the sound of this one, Monika! So healthy and yummy! Thanks for sharing!
Monika says
November 28, 2017 at 1:47 pmThank you Jhuls!
Nilzeitung says
November 27, 2017 at 8:22 pm!!! ?Toll seht sehr gut aus !!!! darf-ich teilen !!!
Monika says
November 28, 2017 at 1:48 pmThank you:)
Nilzeitung says
November 28, 2017 at 3:03 pmThank you:) !!! al na de middag !!! Gelieve te glimlachen !!! (* L *)
Nilzeitung says
November 28, 2017 at 3:46 pmVielen Dank: )Vielen Dank: )
Monika says
November 28, 2017 at 7:10 pmBitte schön
Nilzeitung says
November 28, 2017 at 7:21 pmsie sprechen wohl deutsch
Monika says
November 28, 2017 at 11:30 pmthat’s google translate speaking good German:)
Nilzeitung says
November 29, 2017 at 1:25 pmbut 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*)!!!