Bright Green Hummus with Charred Broccoli

This is not your traditional packaged hummus. This is aspirational, Instagram-worthy hummus that's much easier than you think. The secret to the beautiful bright green color is blanched kale. To continue the green theme, there's a quick charred broccoli instead of the usual raw crudites.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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Ingredients

Green Hummus:

Kosher salt and freshly ground black pepper

1 bunch lacinato kale, stems removed

One 15-ounce can chickpeas, drained and rinsed

1 lemon, juiced

1/2 teaspoon ground cumin

1 teaspoon date syrup or honey

1 teaspoon soy sauce

1 large clove garlic

1/3 cup tahini

2 to 3 tablespoons extra-virgin olive oil

Charred Broccoli:

2 tablespoons olive oil

2 heads broccoli, cut into florets, stems reserved for another use

Kosher salt and freshly ground black pepper

For Serving:

Extra-virgin olive oil

Zaatar

Seeded crackers

Directions

  1. Make the hummus: Bring a medium pot of salted water to a boil. Add the kale, fully submerging it in the boiling water, and cook until bright green and wilted, 1 to 2 minutes. Drain the kale and set aside on a rimmed baking sheet or plate.
  2. When the kale is cool enough to handle, roughly chop the kale. Transfer to a high-speed blender or food processor, add 1 tablespoon water and blend until smooth. Add the chickpeas and blend to combine. Add the lemon juice, cumin, date syrup, soy sauce, garlic and tahini and blend until combined. Add salt and pepper, to taste. With the machine running on the lowest speed, stream in the extra-virgin olive oil until the hummus is fluffy. Set aside.
  3. For the broccoli: Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the broccoli florets, season with salt and pepper and cook until caramelized and golden on the outside with a light crunch, about 5 minutes per side.
  4. To serve: Transfer the hummus to a wide bowl. Spread the hummus with the back of a large spoon, creating a divot. Drizzle the divot with extra-virgin olive oil and sprinkle zaatar in the center. Serve with the charred broccoli and seeded crackers.
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