This Hummus Is Far From Boring

Vegetarian appetizers are usually pretty boring, but Broccoli-Black Bean Hummus makes a mundane carrot stick or cucumber slice beg for dipping. It’s also a wonderful sandwich filling or salad topping.

Traditional Middle Eastern hummus is made with chickpeas, tahini and a fair amount of oil. My version replaces most of the oil with fat-free yogurt.

The addition of broccoli, a member of the cancer-fighting cruciferous family, makes this dip more healthful. Broccoli is also a tremendous source of vitamin C and fiber. The black beans give this hummus an interesting color and pleasing texture.

Besides serving this dip with the usual crudite, try flat bread. Cut whole-wheat Thinny Thins (carried by many natural food stores) or corn or flour tortillas into squares or diamonds, lightly spray them with olive oil and dust with sesame seeds or your favorite spices. Then place them on a baking sheet and cook for 5 to 7 minutes in a 325-degree oven until they form crispy chips.

If you don’t want to purchase olive oil cooking spray, you can make your own. Just fill a misting bottle with a mix of olive and canola oils and spray away.

Whenever I serve this dish, I form a small “well” in a mound of the dip with the back of a spoon and fill it with salsa. The combination is memorable and colorful.

You also can use the hummus as filling for sweet bell peppers, tomatoes or avocados. Just remove the top of the pepper or tomato, hollow it out and stuff. Avocados may be halved and pitted before filling.

Broccoli-Black Bean Hummus

1/2 head broccoli cut into florets (3 cups)

1 (16-ounce) can chickpeas, rinsed and drained

1 cup plain fat-free yogurt

1/4 cup tahini (sesame seed paste; see note, below)

2 cloves garlic, minced

3 scallions, minced

2 teaspoons Tabasco sauce

1 teaspoon ground cumin

1 teaspoon kosher salt

Juice of 1 lemon or lime

1/2 cup drained canned black beans, well-rinsed and drained

1 tablespoon minced cilantro, optional

Steam florets over boiling water for 3 to 4 minutes; they should remain crisp. Alternatively, place in a microwave-safe dish with 1/2-inch water, cover lightly and cook on high (100 percent) power 2 minutes. Rinse under cold water and set aside.

Place 1 cup cooked broccoli in food processor fitted with the metal blade; reserve the rest.

Add all ingredients except the reserved broccoli, black beans and cilantro; process for 20 to 30 seconds or until fairly smooth but still showing some small pieces.

Add the reserved broccoli florets, saving a few for garnish, and the black beans. Process using quick on-off pulses until beans and broccoli are incorporated and form a coarse paste. Add cilantro, if using, and pulse to incorporate. Place in serving bowl and garnish with remaining broccoli florets.

Yield: 6 to 8 servings.

Nutrition information per serving: 224 calories, 13 grams protein, 7 grams fat (28 percent fat calories), 30 grams carbohydrate, 0.69 milligram cholesterol, 682 milligrams sodium.

Note: Tahini or sesame seed paste is available in some supermarkets, as well as in natural food stores and Middle Eastern markets.