Broccomole (Vegan)
Submitted by cavteacher
Vegan broccomole dip made from pureed broccoli stems with cumin, lemon, green chilies, and fresh tomato. A zero-fat guacamole alternative in 15 minutes.
YIELD
4 servingsPREP
15 minCOOK
0 minREADY
15 minThis is what happens when you stop throwing broccoli stems in the compost and start thinking creatively.
Peel off the tough outer layer, cook them tender, then blend with fresh lemon juice, cumin, and garlic powder into a smooth, green puree that looks and feels like guacamole.
Folded in by hand: diced tomatoes, sliced scallions, and green chili peppers for a fresh kick.
With 37 reviews and a solid rating, plenty of home cooks have already given this one a thumbs up.
Kitchen Tips
- Peel the tough outer layer off the broccoli stems before cooking. The inner flesh is tender and sweet
- Fresh-squeezed lemon juice makes a noticeable difference over bottled
- Don’t blend the tomatoes and scallions. Stir them in by hand so you keep that chunky, salsa-like texture
- Serve chilled with chips, crackers, or crudites
Ingredients
Directions
In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth.
Add the remaining ingredients and mix well by hand, but do not blend.
Chill before serving for best flavor.
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