Broccoli with Spicy Chick Pea Sauce
Submitted by lenge2
Broccoli with spicy chickpea sauce, steamed broccoli florets cloaked in a creamy hummus-style sauce of chickpeas, yogurt, blanched garlic, cumin, and cayenne. Vegetable side that doubles as a Middle Eastern main.
YIELD
4 servingsPREP
15 minCOOK
6 minREADY
25 minThis broccoli with spicy chickpea sauce is what happens when hummus meets a steamed vegetable side. The sauce is essentially a thinned hummus brightened with yogurt for tang and cayenne for heat, blanched garlic for smoothness, cumin for that signature warm Middle Eastern note.
The blanching of the garlic for two minutes is the move that pushes this from good to great. Raw garlic in a blender sauce often turns acrid and harsh; a quick boil mellows the bite without losing the flavor, leaving you with a silky, gentle pungency instead of a one-note sharpness.
Steam the broccoli for 6 to 7 minutes only. Crisp-tender is the goal, with stems just yielding to a fork tip and florets still bright green. Past that and you lose color, texture, and the snap that makes the dish work against the creamy sauce.
Serve alongside roast lamb or chicken, or pile over rice and call it dinner.
Chef Tips
- Don’t skip blanching the garlic. Raw garlic in the food processor will overpower the sauce in minutes.
- Peel the broccoli stems with a vegetable peeler. The tough fibrous outer layer holds water and stays chewy; peeled stems cook in the same time as florets.
- Adjust the cayenne to taste. ¼ teaspoon is a moderate hum; double it for noticeable heat or halve for kid-friendly.
- Shower with toasted pine nuts or sesame seeds at the end for crunch and richness.
Variations
- Swap broccoli for steamed cauliflower or roasted carrots for a different vegetable canvas.
- Add 1 tablespoon of tahini to the sauce for a deeper, more traditional hummus flavor.
- Stir 1 teaspoon of smoked paprika into the sauce for a smoky, almost romesco-leaning version.
Ingredients
Directions
In a food processor or blender, whirl the chickpeas, yogurt, garlic, water, oil, lemon juice, cumin, red pepper, and salt for 1 minute or until smooth. Set aside.
Cut the florets off the broccoli and peel and slice the stems ½” thick. Arrange the broccoli in a steamer or colander and set over boiling water in a large saucepan.
Cover and steam for 6 to 7 minutes or until crisp-tender. Transfer to a warm serving dish. Spoon the sauce over the broccoli and toss to coat.
Serve with roast lamb or chicken.
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