Broccomole
Yield
1 servingsPrep
15 minCook
0 minReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
broccoli stems
cooked, tough outer layers peeled off |
* |
| 1 ½ | tablespoons |
lemon juice
freshsqeezed |
|
| ¼ | teaspoon |
cumin
ground |
|
| ⅛ | teaspoon |
garlic powder
|
|
| ½ | each |
tomatoes
diced |
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 1 | Canned |
green chili peppers
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
broccoli stems
cooked, tough outer layers peeled off |
* |
| 23 | ml |
lemon juice
freshsqeezed |
|
| 1.3 | ml |
cumin
ground |
|
| 0.6 | ml |
garlic powder
|
|
| 0.5 | each |
tomatoes
diced |
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 1 | Canned |
green chili peppers
chopped |
*
|
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.
