Does the picture above look familiar? If you are a regular reader then you have already seen this tasty side dish paired with Sour Cream Noodle Bake. The original name of this recipe was Creamy Garlic Broccoli, but Russell decided to change the name to Hummus Broccoli because it is much more fun to say.
Broccoli is my favorite veggie, but I really only knew two ways to serve it: in something else or as a side with a little butter and salt. This recipe gives me an easy third option, which I believe is now Russell’s favorite way to eat broccoli.
From the Kitchen of: Kathy for Babble
Prep Time: as long as it takes to cook the broccoli + 2 mins
Difficulty: Super Easy
3 ½ cups broccoli florets, fresh or frozen
½ cup creamy garlic hummus
black pepper + lemon juice, to taste (optional)
Cook the broccoli florets in your preferred method: steamed, roasted, or grilled.
Kitchen Tip: To get the most nutrition out of broccoli do not boil it. Boiling pretty much negates any nutritional value that the broccoli had. The best way to cook broccoli and retain the most nutrients is to steam it.
Toss the warm florets in the hummus — coating it as you would pasta with pasta sauce.
Add lemon juice and black pepper over top. Serve warm or place in the fridge to chill before serving.
- If you are not a fan of garlic, you can use any variety of hummus, such as roasted red pepper or lemon.
- If you buy a large container of hummus and have some leftover after making the broccoli, just freeze it for later use.
- I recommend making this the night before you plan to serve it. It was a little bland to me the night I made it for dinner, but the next day for dinner it was great! I think sitting in the fridge overnight helps the flavors blend together better.