Ingredients
- 4 bunches BROCCOLINI® baby broccoli (about 25-30 stacks)
- 4 tablespoons olive oil, divided in half
- 1 tablespoon za’atar
- ¼ cup tahini
- 2 tablespoon lemon juice, fresh
- 1 garlic clove
- 1 (16 ounce) can chickpeas (including the liquid)
- ¼ cup water
- Salt, to taste
The Method
The Method
The Method
Preheat oven to 375°F.
Chop BROCCOLINI® baby broccoli (including stems) in thirds with a result of 6 cups of chopped BROCCOLINI® baby broccoli then season with 2 tablespoons olive oil, za’atar, and salt.
Place BROCCOLINI® baby broccoli on baking sheet with ¼ cup water. Roast BROCCOLINI® baby broccoli in oven until florets start to brown and stems begin to soften, about 12-15 minutes. Set aside and allow BROCCOLINI® baby broccoli to cool to room temperature.
In a food processor, combine chopped BROCCOLINI® baby broccoli and remaining ingredients (except olive oil) and blend until mostly smooth. Stop and scrape down sides, blend again and slowly stream in about 2 tablespoons olive oil.
Taste and season with salt and more lemon juice as needed.
Drizzle with a bit of olive oil to serve.
Nutrition Facts
Serving Size: 218g l Servings: 6
Amount Per Serving
Calories 170 | Total Fat 7g (sat fat 1g trans 0g) l Cholesterol 0mg l Sodium 960mg l Total Carbohydrate 20g | Dietary Fiber 6g l Sugars 4g l Protein 9g l Vitamin D 0% l Calcium 8% l Iron 15% | Potassium 10%
