A Delicious Twist on an Old Favorite.
When entertaining it’s always good to have a few stand-by appetizers in your repitore. Ones you can always count to be easy to prepare, that stand up well on a buffet or during cocktail hour, and that please your guests’ palates. Hummus fits this bill nicely, especially when you jazz it up by adding your favorite vegetables. Or whatever you veggies you happen to have on hand.
Today I had one lonely leek and a small bunch of broccolini in the crisper, both on their last days. I absolutely hate throwing veggies away, it feels so wasteful. So I whipped up a batch of hummus, using the leek and broccolini as a flavor (and color) base. The hummus turned out better than expected. While leek, broccolini, and garbanzo beans can all be rather mild in flavor, the combination of them together in the hummus provides subtle layers of flavor. And the crushed red pepper flakes, garlic, and lemon juice give it just enough brightness to make interesting.
|Broccolini & Leek Hummus||
- 1/4 cup extra virgin olive oil, divided
- 1 leek, white and light green part only, rinsed well and cut into 1-inch pieces
- 1 small bunch broccolini, trimmed and cut into 2-inch pieces
- Kosher salt & fresh-ground black pepper
- 2 teaspoons minced garlic
- 1/8 teaspoon crushed red pepper flakes
- 1 (15.5 ounce) can garbanzo beans, rinsed and drained
- Juice from 1 small lemon
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add leek and broccolini, sauté 7 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, and crushed red pepper flakes; sauté 5 minutes or until broccolini stems are fork-tender but still bright green.
- Transfer mixture to food processor. Add garbanzo beans and lemon juice, pulse to break up vegetables and combine well. Scrape down sides of processor. With motor running, add remaining olive oil in a slow, thin stream and process until well combined.
- Taste for seasoning, adding additional salt and pepper to preference.
Makes approximately 2 cups
Make-ahead Notes: Holds in the refrigerator for up to 4 days.
Next time you’re searching for an quick and easy, gorgeous looking and good tasting appetizer, try this hummus recipe. Or throw whatever vegetables you like that happen to be in your crisper. So good!