We often find ourselves throwing away broccoli stems, don't we? They hold the same flavor and nutrients as the beautiful green florets we love to eat. What if we tried this fantastic waste-free recipe for a different take on traditional chickpea hummus?
INGREDIENTS
500g broccoli stems
2 cloves of garlic
50g tahini
10ml lemon juice
10ml olive oil
10g chopped fresh oregano
1 teaspoon of Organic Jalapeño Powder - No. 5
3g salt
INSTRUCTIONS
Bring a pot of water to a boil and cook the stems for five minutes, then cool them in ice water.
Drain them and put them in a food processor with garlic, oregano, olive oil, tahini, and lemon juice. Blend until smooth, scraping down the sides if necessary.
Taste and adjust for salt and add Organic Jalapeño Powder - No. 5 to taste. Pour into a bowl and serve chilled with bread, focaccia, or a mix of raw vegetables.
