Prep 5 mins
Cook 0 mins
This guacomole dip wannabe is enhanced with several other ingredients, including lemon juice & green chilies! The original of the recipe comes from the 1995 Vegetarian Times Complete Cookbook. Preparation time includes neither the time needed to cook broccoli stems nor the final chilling time!
- 1 1⁄2 cups broccoli stems, well cooked
- 1 1⁄2 tablespoons fresh lemon juice
- 1⁄4 teaspoon cumin
- 1⁄8 teaspoon garlic powder
- 1⁄2 large tomatoes, seeded & diced
- 1 scallion, sliced (white & green)
- 2 tablespoons green chilies, chopped
- Place broccoli stems, lemon juice, cumin & garlic powder in a blender or food processor & puree until smooth, then transfer to a bowl.
- Add remaining ingredients & mix well.
- Before serving, chill well for the best flavor.
This is packed full of yummy spicy kicking hot flavor...I was amazed...now I have something to use my stems from my broccoli..Thanks every so much...this is awesome! Oh! I almost forgot this is like no fat at all...Thanks for posting...:)
This is a really yummy spread/dip that goes great with Mexican food. As mentioned by other chefs, this is not a perfect guac clone, but it doesnt have to be. Its really yumm in its own right! :)
I loved the onion, tomato and chilli in this. Since I had no other use for my broccoli tops, I decided to throw them in as well, thats why mine turned out very bright, I guess.
THANK YOU SO MUCH for sharing a great healthy recipe with us, Syd!
Made and reviewed for one of my PAC babies Autumn 2011.
I used this as a topping for a tortilla bake. It wasn't a perfect dupe of guacamole for me, but it was a very nice topping. I didn't have green chilis but the dish was already spicy so it wasn't really missed. For a dip I'd probably make sure I had some to put in though. This is a nice way to use up broccoli stems if you've used florets in another recipe!