Broccomole

Stop throwing away those broccoli stems. Peeled and cooked, they blend into a creamy, pale green puree that mimics the texture of guacamole with almost zero fat.

The food processor does the heavy work, turning the cooked stems silky smooth with lemon juice, cumin, and garlic powder. From there, diced tomato, sliced scallions, and chopped green chilies get folded in by hand for chunky texture just like real guac.

Chilling is a must. The flavors are flat right after mixing but come alive after a couple hours in the fridge. The cumin deepens, the lemon brightens, and the chilies spread their heat throughout.

Kitchen Tips

• Peel the tough outer layer off the broccoli stems before cooking. The inner core is tender and sweet; the bark is fibrous and won’t blend smooth.
• Cook the stems until very soft, almost falling apart. Undercooked broccoli leaves gritty bits in the puree.
• Use fresh-squeezed lemon juice, not bottled. The fresh acid makes a huge difference in a dip this simple.
• Serve with tortilla chips, raw vegetables, or use as a sandwich spread.

Variations

• Add half a ripe avocado if you want the best of both worlds: broccoli body with avocado richness.
• Stir in a spoonful of plain Greek yogurt for a creamier, tangier dip.
• Use cilantro and lime juice instead of lemon for a more traditional Mexican flavor profile.