Hummus with Broccoli & Millet
I used to think that hummus was a great dip. Then I moved on to thinking it was a great condiment and dip. These days, I’ve given up trying to categorize hummus — I’m willing to try it with darned near anything. (And I’m usually glad I did!) Somehow, that combination of smooth, creamy chickpeas + nutty crushed-sesame tahini + tongue-tingling garlic and lemon lends it that same kind of umami flavor that we find so alluring in Parmesan cheese and tomato-based sauces.
One-Minute Hummus, Broccoli & Millet* (or “What I Had in My Fridge”)
* Even if you have to cook the broccoli, you’re talking five minutes; millet, on the other hand, does take up to thirty minutes, but you can make a big pot and keep it in the fridge for a week to enjoy as part of breakfast, lunch, or dinner.
Combine cooked millet, steamed broccoli (or any other leftover cooked or raw vegetable), and hummus in a bowl and toss well to combine. If you prefer to have a hot lunch, feel free to warm the dish through. Drizzle with olive oil and dust with paprika before serving.
Enjoy!
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Tags: broccoli, chickpea, hummus, millet, quick lunch
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