How do I love thee, hummus? Let me count the ways:

I love my zucchini hummus. I love my digestive-friendly hummus. I love hummus in wraps, on salads, and served up with veggies for dipping. I love it almost as much as I love my guac, and sometimes more. No matter how you slice or dice it, I’m a hummus fiend.

My friend Caroline is a hummus fiend, too. And as it turns out, she’s also a lover of broccoli (in fact, that most beloved of crucifers is nestled snugly in her blog title). Recently, as I was reading Caroline’s blog, I thought, “Hmm. Broccoli+hummus. Broccoli hummus?” Heck, if I could make it out of raw zucchini, then surely I could make it out of broccoli, too?

The problem was that I worried about the bitterness of raw broccoli. Dearly though I love that veggie in any shape or form, it tends to pack a spicy (and not always pleasing) bite when we’re lovin’ it in the raw. Still, recent experiments with a broccoli-tahini pate had given me encouragement that raw broccoli can, with the right balance of flavors, be perfectly mellow. And so, with Miss Caroline in mind, I set out to concoct a recipe for a raw hummus that’s simple, tasty, and that tempers the bitterness of raw broc.

The key, it turned out, was to mix broccoli and zucchini together in equal parts. The rest was predictable: tahini, a little nooch (that’s nutritional yeast for you non-vegans), some salt, pepper, and even a squirt of mustard, and my perfect broccoli hummus–all raw and vegan–came to be. I spent the better part of my weekend doing away with the stuff, but graciously saved a photo for you all from today’s lunch, at work:

Caroline, this baby’s for you.

Gena’s (Raw) Broccoli Hummus (yields about 1 1/2 – 2 cups)

Ingredients:

1 1/2 cups raw broccoli, chopped
1 1/2 cups raw zucchini, chopped
1/3 cup raw sesame tahini (substitute regular tahini if that’s what you have)
2 tbsp nutritional yeast
1 tbsp organic mustard (totally optional)
1/2 tsp sea salt
1/2 tsp cumin
3 tbsp lemon juice
Freshly ground pepper

Place the veggies into your processor and process till finely chopped. Add remaining ingredients, and blend till smooth. This will mean stopping a few times to scrape your bowl!

If the mix is too thick — which it may well be — add a thin stream of water or more lemon juice to thin it out. I like my hummus very thick, and the zucchini adds liquid, so I only added a few tablespoons of water as I went along.

What’s a better way to pack nutrition into your lunch than to infuse your hummus with green power? This is a great way to get kids to eat their broccoli (or, if you’re a broccoli fanatic like Caroline, to find ways to eat more of the stuff). And it’s also just a darn tasty recipe, which I think you’ll all love. It’s great on its own, but I’ve already enjoyed it in raw wraps and scooped atop salads, as pictured in this post.

So next time you whip up a batch of chickpea crack hummus, keep this variety in mind. Your body will thank you for the boost of calcium and protien, and your palate will thank you, period.

Before I go, a note to people who use Google Reader: last night, a few of you let me know that my posts were just showing up as blurbs. This was not intentional–I was fiddling with some techie stuff for the blog and changed it by accident–so no need to, um, freak out at me, as a few of you did! My settings are back to normal, and my posts should show up in full next time.

xo

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