Recipe - Steamed Broccoli With Hummus

1 cn (19ounce) chickpeas;
rinsed and drained (about 2
cups)
3 tablespoon Wellstirred tahini; (sesame
seed paste)*
3 tablespoon Fresh lemon juice
1 tablespoon Extravirgin olive oil
1 Garlic clove; minced and
mashed to a paste with 1
teaspoon salt
3 tablespoon Water; (up to 6)
One fourth cup Fresh parsley leaves; washed
well, spun dry, and minced
1 pound Broccoli; tough ends of
stems discarded

Can be prepared in 45 minutes or less.

*available at specialty foods shops and most supermarkets

In a food processor purée chickpeas, tahini, lemon juice, oil, and garlic
paste and, if a smoother texture is desired, force through a fine sieve
into a bowl. Whisk in enough water to reach a pourable but still thick
consistency and stir in parsley and salt to taste.

Cut broccoli stems into spears about 5 inches long with flowerets 1 1/2
inches wide. On a steamer rack set over boiling water steam broccoli,
covered, until crisptender, about 4 minutes.

Serve broccoli topped with hummus.

Serves 2 as a light main course.

Gourmet August 1996

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998