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Broccoli-Stem Hummus on Glazed Butternut Bruschetta

Chefs love this recipe as it puts kitchen odds and ends to good use. Customers love it for the rich flavors and healthy nutrients. It’s a delicious, sustainable win!

Ingredients: 

1 C canned garbanzo beans, drained

1 C broccoli stems, steamed

1/2 C tahini

1/4 C Ready-Set-Serve Lemon Juice

4 cloves Ready-Set-Serve Peeled Garlic

1 tsp. kosher salt

1/4 tsp. black pepper

1/3 C olive oil

1 Butternut squash, roasted and sliced

1/4 C soy sauce, low sodium

1/4 C maple syrup

Instructions: 

Combine soy sauce and maple syrup in a saucepan. Heat until slightly thickened; reserve.

Add beans, broccoli stems, tahini, lemon juice, garlic, salt, and pepper to a food processor. Mix until smooth; with machine running, drizzle in olive oil until full incorporated.

Brush 16 squash rounds with soy-maple glaze. Top with tablespoon of hummus. Garnish bruschetta with fried garbanzo beans, micro greens, and sea salt.

Number of Servings: 
8
Contributed by: 
Markon
Meal Type:
Fall
Winter
Appetizers
Vegetarian

Nutritional Information

Serving Size 177 grams
Calories 35
%Daily Value*
Total Fat 2.5g3%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0g0%
Sodium 85g4%
Total Carbohydrate 3g1%
Dietary Fiber 1g3%
Total Sugars 1g
Includes 1g Added Sugars2%
Protein 1g
Vitamin D 0mcg0%
Calcium 20mg2%
Iron 0.3mg2%
Potassium 60mg2%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.