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!
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
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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