Creamy Broccolini

I’ve always been a fan of regular old broccoli and I usually stick with the same boring method– salt, pepper, drizzle of olive oil and bake. But my goodness have you tried broccolini? It’s amazing. I would describe it as a cross between regular broccoli and asparagus. It has florets that are a little smaller than regular broccoli and longer, thinner stalks. It’s also very high in Vitamin C– added bonus, right?

So anyway, I was thinking about ways to make a creamier, richer side that I could substitute in place of a starch all together. The answer is hummus.  It’s the perfect consistency and there are so many varieties out there that you can have a little fun experimenting. For this recipe I decided not to go too crazy and opted for a simple garlic hummus.


  • 2 C broccolini ($3.00)
  • 4 TBS garlic hummus ($.50)
  • 1 tsp lemon juice
  • Salt & Pepper to taste

TOTAL: $3.50

  1. Rinse broccolini and cut off approx 1/2 inch of stems
  2. Boil water in medium size saucepan to steam. I use a metal vegetable steamer placed inside a saucepan of boiling water
  3. Cover and steam brocollini for 7 minutes (medium heat)
  4. Remove broccolini from steamer and toss with hummus
  5. Season with salt and pepper and add a little lemon juice to taste


Note: This side can be served hot or cold. I usually make a little extra for the fridge. It tastes great the next day!

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