Adding vegetables to a sandwich, taco, or wrap usually makes it difficult to hold and eat. But as I was whirling steamed cauliflower into smooth silkiness for a dinner side dish, I realized that processing cooked vegetables into a mashed-potato consistency would be the easy way to add them to a sandwich! With that in mind, I mixed the leftover blended cauliflower with hummus and spread it on a rice cake for a yummy snack. Then, I thought, Why not try another vegetable that I don’t usually blend and see what happens?
Broccoli hummus spread
You can use store-bought hummus instead of the chickpeas, garlic, tahini, lemon juice, and olive oil to make this spread. Or try replacing the chickpeas with cooked white beans to make a broccoli bean spread.
- broccoli, roughly chopped
- cooked chickpeas
- fresh lemon juice
- extra-virgin olive oil
- hot sauce (optional)
- parsley, minced
- Steam the broccoli until just soft. Let cool.
- Whirl broccoli, chickpeas, garlic, tahini, lemon juice, olive oil, hot sauce if using, salt, and pepper until blended the way you like. Taste and adjust seasonings. Mix in parsley.
- Transfer to a container with a tight lid. Store chilled.