Although it is very cool to be “over” something at about the time it becomes accepted by the mainstream, there are some things that really should be discovered by all. Hummus is having a “moment” right now and I couldn’t be happier. The chickpea, tahini, garlic, and lemon spread came to us by way of the Middle East, initially through Lebanese restaurants and now in the case at most major grocery stores via Sabra brand, which claims to be the largest manufacturer of hummus in the world. Wikipedia provides additional insight, quoting a 2010 Fox news article by Elena Ferreti: According to a 2010 market research, hummus consumption in the United States has increased by 35% over a period of 21 months, with sales reaching nearly $300 million. In 2006, hummus was present in 12% of American households, rising to 17% by early 2009.
You will need:
- Appx. 1 1/2 pound broccoli, cut into bite-sized pieces
- 2 tsp. minced garlic
- 2 tbsp. olive oil
- Salt, pepper, cumin, and crushed red pepper flakes, to taste
- 1 tbsp. fresh lemon juice
- 3/4 cup hummus
- 1/2 cup Feta
- 1/3 cup Parmesan
- Preheat oven to 425.
- Toss broccoli with garlic, olive oil, spices, and lemon juice
- Arrange in a single layer on a cookie sheet and bake for 15-20 minutes, until brown and crunchy-looking.
- Remove from oven and let cool slightly. Reduce oven temperature to 375.
- Transfer broccoli to medium-sized casserole dish and stir in hummus, Feta, and Parmesan. Try to evenly distribute hummus and cheeses. No need for a single-layer on this one, either, stack it up, if your pan dictates.
- Heat through for an additional 10-15 minutes, until cheese is melted.
- Serve warm.
- Use leftover roasted broccoli in a quiche. The cooking method and additional hummus adds intense flavor to a traditional quiche.
- Fine, I did actually share this one with Mops. I feel like it’s healthy human food, so it’s just polite to share. I wonder why she sits at attention every time I cook and eat?