Charred Broccoli Stems over Whipped Lemon Hummus
Ingredients
FOR THE CHARRED BROCCOLI
- 1 tablespoon canola oil or other neutral vegetable oil
- 2 to 3 broccoli stems (and leaves), peeled
- 1 tablespoon freshly squeezed lemon juice
- 1 garlic clove, chopped
- Salt and freshly ground black pepper
FOR THE WHIPPED HUMMUS
- 1 cup cooked (or canned) chickpeas
- 1 tablespoon freshly squeezed lemon juice
- 2 garlic cloves
- 1 tablespoon tahini
- 3 tablespoons olive oil
- ½ cup chickpea liquid (from canned or home-cooked chickpeas)
- Salt and freshly ground black pepper
FOR THE HERB OIL
- 1 cup Extra-virgin olive oil
- â…“ cup broccoli leaves or herb stems
Optional garnishes
- Lemon zest
- Red pepper flakes
Instructions
- Slice each broccoli stalk in half lengthwise. To make the charred broccoli: Place a cast-iron skillet over medium-high heat and film with canola oil. When the oil just begins to smoke, add the broccoli stems, cut-side down, and sear until dark brown, about 2 to 4 minutes. Flip, then sear on the other side, another 2 minutes. Reduce the heat to medium, add the lemon juice and garlic and cook, tossing with the broccoli stems until the juice has evaporated and the garlic is fragrant, 30 seconds to 1 minute. Season to taste with salt and pepper and transfer to a plate. To make the whipped hummus: In a food processor, combine the chickpeas, lemon juice, garlic and tahini. Blend until the mixture becomes a uniform paste. With your food processor running, slowly add in your olive oil and chickpea liquid to create a light whipped texture. Season to taste with salt and pepper. To make the herb oil: In a medium bowl, combine the broccoli leaves or herb stems and olive oil. Process with an immersion blender until the mixture looks like loose pesto. Scoop the whipped hummus onto a platter and top with the charred broccoli stems. Drizzle with the herb oil, lemon zest and a sprinkling of crushed red pepper, if using.
