Beanless Broccoli Stem Hummus {Paleo, Vegan}
/Minimize your food waste with my beanless broccoli stem hummus. Your scraps can turn into a delicious, creamy vegan and paleo dip.
I'm a big believer in not wasting food. I've taken my food scraps and made many recipes with them, instead of throwing them away.
My food waste recipes include:
Today I bring you paleo beanless broccoli stem hummus.
This broccoli hummus is beanless, so it's perfect for my paleo friends, and those who simply have a hard time digesting beans, which is a lot of people.
I made a paleo-friendly cauliflower hummus with kale pesto not long ago, and due to the great response to that healthy dip, I thought I'd give you one more.
Many of the nutrients in vegetables can be found in the stems, so while they may not always look pretty, they're chock full of healthy benefits.
Vegetable stems can also be a little tough, so it's always best to cook them before using them in a recipe.
I cut up my broccoli head, separating the florets from the stems. I put both parts on the same roasting pan and do double duty by cooking them together.
You can throw some of the florets into the hummus, or just eat them as a side or on your next salad.
This dip has all the health benefits of hummus with none of the harder to digest beans.
So enjoy this vegan, paleo, beanless broccoli stem hummus.
Beanless Broccoli Stem Hummus {Paleo, Vegan}
Makes about 1 cup
Ingredients
2 heads of broccoli (you should end up with about 2 cups of cooked stems)
2 cloves of garlic
1/4 cup of tahini
2 tablespoons fresh lemon juice
2 tablespoons of filtered water
1 tablespoon avocado or olive oil
Salt to taste
Optional: season with cumin
Instructions
Preheat the oven to 350.
Cut the stems off the broccoli and coarsely chop. You can also cut up the florets to roast at the same time or save for another use. Place the broccoli on a baking sheet, lined with a Silpat. It'll be easier later to keep the stems separate from the florets. Drizzle with avocado or olive oil and salt to taste. Toss until combined.
Roast the broccoli in the oven for 20 minutes and then stir. Continue to roast another 20 minutes, or until cooked through.
Place the garlic in a food processor and blend until the garlic is minced. Add the roasted broccoli stems, tahini, and lemon juice, blending until combined. The mixture will likely be pretty thick, so continue to add water until desired consistency is reached. You can also add more lemon or olive oil for a richer hummus. Mix in cumin if desired.
