Spiced Broccoli and Yogurt Hummus

Method6 steps · about 20 min

1. 1

   Step 1: Trim the medium broccoli (1) to obtain about 300 g florets. Boil in salted water for about 5 minutes, then transfer to cold water with ice to stop the cooking. Drain well and reserve some florets for garnish.

   Blanch broccoli florets · 5 minUses 1 broccoli · Fine salt to taste · boiling water for broccoli and cold water for cooling · ice for cooling blanched broccoli

2. 2

   Step 2: Put the cooked drained chickpeas (250 g) in a blender with most of the prepared cooled broccoli. Add the lime juice, quarter garlic clove and the measured 30 g blending oil.

   Uses 250 g cooked chickpeas · 0.25 clove garlic · lime juice (juice of 1 lime) · 30 g extra virgin olive oil · 300 g trimmedfloretsboiled 5 minutescooledinicewaterdrained,reservesometogarnish

3. 3

   Step 3: Season the prepared blender mixture with salt, then add the tahini (30 g) and the 100 g blending honey yogurt.

   Uses 100 g honey yogurt · 30 g tahini · Fine salt to taste · 250 g cookeddrainedchickpeasmostcooledbroccolilimegarlic 30 g oil

4. 4

   Step 4: Add paprika to taste and blend the prepared mixture until smooth and homogeneous.

   Uses Sweet Paprika to taste · sameblenderbasewith 100 g yogurt 30 g tahiniandseasoning

5. 5

   Step 5: Transfer the prepared hummus to a serving bowl. Garnish with the separate 25 g honey yogurt and the reserved cooked broccoli florets.

   Uses 25 g honey yogurt · wholebasewithblendingpaprikablendedsmooth · reservedfewcookedfloretsfromsame 300 g output

6. 6

   Step 6: Finish the prepared hummus with the separate garnish drizzle of oil, pinch of paprika and parsley (15 g) leaves and serve.

   Uses 15 g parsley · 1 pinch sweet paprika · extra virgin olive oil (a drizzle for garnish) · smoothhummustopped 25 g garnishyogurtreservedflorets