Broccoli Black Bean Hummus and The ADA Vegetarian Cookbook Review

Broccoli Black Bean Hummus

Today I’m reviewing my last cookbook in conjunction with the American Diabetes Association and Kitchen PLAY “30 Days of Family Health” campaign. But lucky for you it’s a winner! So far I’ve made some tasty recipes from their other cookbooks including Chickpea Tartines and the Quinoa Tabbouleh Salad. Last up is The ADA Vegetarian Cookbook: Satisfying, Bold and Flavorful Recipes From The Garden. I love this book because although I’m not a vegetarian (hello Manischewitz Braised Short Ribs!) a lot of my friends don’t eat meat so I was thrilled to try some of these ideas.

Broccoli Black Bean Hummus

What I love about this book is how the author emphasizes using fun sauces like Sriracha or rice vinegar, seasonings like smoked paprika and unique grains like spelt or wheat berries to add flavor without compromising health. The recipes take inspiration from all over the world with Herbed Spaetzel and Lentil Soup, Lentil Dal or Singapore Cucumber Salad. Yum! Because I love the classic Middle Eastern snack, I tried the recipe for Broccoli Black Bean Hummus, which is super healthy with yogurt instead of olive oil, and the addition of broccoli. Yes broccoli! You can definitely taste the green vegetable in there, but in a good way. The only thing I changed was to roast the garlic instead of keeping it raw. Making it date friendly too- boo yay! Assuming your date likes broccoli breath.

Broccoli Black Bean Hummus

Broccoli Black Bean Hummus and The ADA Vegetarian Cookbook Review
 
Prep time
Total time
 
A super healthy hummus with the addition of black beans and broccoli! (Yes broccoli!)
Author:
Serves: 12
Ingredients
  • 3 cups broccoli florets
  • 1 (16-ounce) can chickpeas,
  • Well rinsed and drained
  • 1 cup plain, fat-free yogurt
  • ¼ cup tahini (sesame seed paste)
  • 2 cloves garlic, roasted
  • 3 each scallions, minced
  • 2 teaspoons Tabasco sauce
  • ½ teaspoon cumin, ground
  • 1 teaspoon kosher salt
  • Juice of 1 lemon or lime
  • 1 (16-ounce) can black beans, well rinsed and drained
Instructions
  1. Trim broccoli into small florets, reserving stems for another use.
  2. Steam florets over boiling water for 3–4 minutes until still crisp, rinse under cold water and reserve, or microwave on high in about ½ inch water for 2 minutes and rinse under cold water. Set aside.
  3. Place 1 cup of the cooked broccoli in a food processor fitted with the standard blade. The additional 2 cups will be added later.
  4. Add all ingredients except the black beans in the food processor and process until fairly smooth but still showing some pieces.
  5. Add the remaining broccoli florets, saving a few for garnish, and the black beans. Process using the pulse button, once or twice only until incorporated.

A special bonus for What Jew Wanna Eat readers. (Lucky Jew!) 25% off any purchase at the ADA store through October 4, 2013 with the code KITCHEN2013.

Plus, the ADA is giving you a chance to WIN three of the five cookbooks we’ll be profiling here at Kitchen PLAY along with a $50 VISA gift card for ingredients. Woo hoo! Just check out the Kitchen PLAY Facebook page for details on how to enter. It’s easy!

Broccoli Black Bean Hummus This post is sponsored by the ADA in conjunction with Kitchen PLAY but all opinions are my own.

signature4

Comments

  1. says

    I can’t believe I missed this earlier. I have type 1 diabetes and have been vegan for years. When I went vegan, the word vegetarian didn’t even appear on the ADA website anywhere. It’s so exciting to see them encouraging this healthy diet. I’ll have to check out this cookbook.

What Jew Think? Leave a Reply!