Ingredients

Serves 2 as a light main course

　　a 19-ounce can chick-peas, rinsed and drained (about 2 cups)

　　3 tablespoons well-stirred tahini (sesame seed paste)*

　　3 tablespoons fresh lemon juice

　　1 tablespoon extra-virgin olive oil

　　1 garlic clove, minced and mashed to a paste with 1 teaspoon salt

　　3 to 6 tablespoons water

　　1/4 cup fresh parsley leaves, washed well, spun dry, and minced

　　1 pound broccoli, tough ends of stems discarded

　　*available at specialty foods shops and most supermarkets

　　

Step 1

In a food processor purée chick-peas, tahini, lemon juice, oil, and garlic paste and, if a smoother texture is desired, force through a fine sieve into a bowl. Whisk in enough water to reach a pourable but still thick consistency and stir in parsley and salt to taste.

　　

Step 2

Cut broccoli stems into spears about 5 inches long with flowerets 1 1/2 inches wide. On a steamer rack set over boiling water steam broccoli, covered, until crisp-tender, about 4 minutes.

　　

Step 3

Serve broccoli topped with hummus.