Broccomole
photo by Jonathan Melendez
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
1.5 cups
- Serves:
- 12
ingredients
- 354.88 ml broccoli stems, well cooked
- 22.18 ml fresh lemon juice
- 1.23 ml cumin
- 0.61 ml garlic powder
- 1 large tomatoes, seeded & diced
- 1 scallion, sliced (white & green)
- 29.58 ml green chilies, chopped
directions
- Place broccoli stems, lemon juice, cumin & garlic powder in a blender or food processor & puree until smooth, then transfer to a bowl.
- Add remaining ingredients & mix well.
- Before serving, chill well for the best flavor.
Reviews
-
I used this as a topping for a tortilla bake. It wasn't a perfect dupe of guacamole for me, but it was a very nice topping. I didn't have green chilis but the dish was already spicy so it wasn't really missed. For a dip I'd probably make sure I had some to put in though. This is a nice way to use up broccoli stems if you've used florets in another recipe!
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This is a really yummy spread/dip that goes great with Mexican food. As mentioned by other chefs, this is not a perfect guac clone, but it doesnt have to be. Its really yumm in its own right! :)<br/>I loved the onion, tomato and chilli in this. Since I had no other use for my broccoli tops, I decided to throw them in as well, thats why mine turned out very bright, I guess.<br/>THANK YOU SO MUCH for sharing a great healthy recipe with us, Syd!<br/>Made and reviewed for one of my PAC babies Autumn 2011.
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Boy this is great stuff! I don't care for onions so left them out. I cut the broccoli stems into 1" chunks and it took about 45 minutes to cook them soft enough to puree. This dip was terrific just as the recipe specifies; I added a generous dash of cayenne and that really made it perfect for us. Served with baked corn chips for a great healthy snack - thanks for sharing the recipe!