Bright Green Hummus with Charred Broccoli
Serves: 4-6 people
Active Time: 15 minutes
Total Time: 25 minutes
1 bunch lacinato/dinosaur kale, stems removed (you can remove the kale from this recipe if you’d like)
1 can chickpeas, drained and rinsed
Juice of 1 lemon
1/2 teaspoon cumin
1 teaspoon date syrup (or honey)
1 teaspoon soy sauce
1 large garlic clove
1/3 cup tahini (I used tahini my cousins brought me from Israel, but any tahini works great.)
5 tablespoons olive oil
2 stalks broccoli
MAKE HUMMUS: Bring water to a boil in a medium pot. Once water is boiled, add in a generous amount of kosher salt. Add kale to the boiling water, making sure it is fully submerged, cook for 1-2 minutes. Remove kale from the pot and set aside on a baking sheet or plate.
Roughly chop cooked kale. Add Chopped kale and 1 tablespoon water to a high speed blender or food processor; blend to puree.
Add drained and rinsed chickpeas to the food processor. Blend to combine. Add juice of 1 lemon, 1/2 teaspoon cumin, 1 teaspoon date syrup, 1 teaspoon soy sauce, garlic clove to the food processor. Add in 1/3 cup tahini and blend until combined. Add salt and pepper to taste. Stream 2-3 tablespoons olive oil into a food processor as it runs on the lowest function until hummus is fluffy.
CHAR BROCCOLI : Remove stems from the broccoli using a sharp knife, and cut broccoli into florets. Add 2 tablespoon olive oil to a large skillet over medium high heat. Once oil is shimmering, add broccoli florets to the skillet, and season with salt and pepper. Cook broccoli 5 minutes per side until caramelized and golden exterior with light crunch when bite through it.
PLATE HUMMUS: Place hummus in a wide bowl. Spread the hummus using the back of a large spoon, creating a divot to hold EVOO and za’atar to the center of the hummus divot.
Serve with charred broccoli and seeded crackers (seeded cracker recipe coming at ya soon!)