Pesto Hummus with Broccoli Rabe

Categories > Gluten Free, Grain Free, Sides, Sugar Free, Vegetarian

Pesto Hummus with Broccoli Rabe

Is it pesto? Is it hummus? Is it broccoli rabe? This dip has really got a lot going on, which is what makes it so incredibly delicious. First of all, throwing any extra greens (like carrot tops or spinach) in pesto is a great strategy for upping the nutrient-density of the sauce. Then, combining pesto and hummus in one dish creates a hearty, creamy dip bursting with herbaceous flavor.

INGREDIENTS

1/2 bunch broccoli rabe
1/3 cup pine nuts, toasted
1/3 cup pine nuts, toasted
1/4 cup parmesan, grated
1/3 cup plus 3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 cup tahini
1 lemon, juiced
1/2 teaspoon ground cumin
1 15 oz can chickpeas, rinsed
2 tablespoons water

DIRECTIONS

Using a knife, trim lower stems off of broccoli rabe, leaving the leafy greens.
Add trimmed broccoli rabe to a large pot of boiling water, cook for about 2 minutes.
Transfer broccoli rabe to an ice-water bath until cool, and drain.
Add broccoli rabe, half of the toasted pine nuts, half of the minced garlic, and parmesan into a food processor and process until coarsely chopped.
Continue to process while drizzling in ⅓ cup olive oil. Process until smooth.
Add dash of salt and optional red pepper flakes.
Pour pesto into a bowl and mix in remaining pine nuts, set aside.
In a clean food processor, combine tahini and lemon juice and process until well combined, making sure to scrape the sides.
Add 3 tablespoons olive oil, remaining minced garlic, cumin, and dash of salt. process to combine, about 2 minutes. Scrape bottom and sides and process for an additional 30 seconds.
Add half of the chickpeas and process for 1 minute. Scrape sides and bottom with spatula, add remaining chickpeas, and process until thick and smooth, about 1-2 minutes.
To obtain the desired consistency, while food processor is running, add 1-2 tablespoons water as needed.
Spoon hummus into medium sized bowl.
Top hummus with reserved pesto, mix if desired, and serve!

WHY WE LOVE THIS RECIPE

Pesto is nutrient-dense on its own, but add broccoli rabe and you’re getting extra iron and vitamins A, C, and K. Add all of that to hummus and you’re getting fiber and protein with each dip of a carrot (or cracker), which will help prevent overeating.