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What an insane week. For whatever reason, my day job decided to pick up and I’m a little behind on this project (by only about 1.5 days so maybe I shouldn’t be hard on myself at all. I still have a ton of fun stuff in my pipeline to post before the holidays too!
I really hope this week slows down but it looks unlikely. Tomorrow, I see the Suns play the Celtics, and on Friday I see an ASU basketball game. Saturday is also crazy. I am my friend’s “best person” and I’m helping him pick out a suit that day. It never stops! When will I have time to cook and blog?
I’m hoping this scenario is an anomaly, because I know how habits work! Once you break them, it’s hard to recommit, and I’d rather not break the habit I’ve formed with this blog – especially not after I’ve developed a system.
Since the holidays are on the horizon, I thought I’d share a recipe inspired by Christmas. The broccolini is green, the pomegranates are red – you get the idea. The flavors are great too. You get the sweetness of the broccolini which complements the smooth creamy hummus finished with the tartness of the pomegranate.
Growing up, my mom stayed away from large starch portions and always served a vegetable with every meal. I never realized how important this was as a kid and because it’s so ingrained in me, I literally just want to eat salad and sautéed veggies all the time.
One of my favorite vegetables as a kid was broccoli. My mom generally steamed them and served them with a little bit of salt. In fact, I think that’s how she served most veggies (Including brussels sprouts. aka gross.) I am a big texture person. I love crunch, so I’d always ask her to only lightly steam so all the stalks were still crunchy.
Then I discovered broccolini! Broccolini is amazing. It has the best parts of broccoli (the stalks) but more of it! If you’re not familiar with it, broccolini it’s a cross between regular American broccoli and Chinese broccoli. Its texture compared to broccoli is much more crunchy and it’s a little sweeter.
This recipe is super easy and only has four ingredients. It yields a beautiful appetizer or side dish sure to impress anyone you serve it to – or if you’re me, you eat the whole thing alone and avoid sharing! All you need is a couple bunches of broccolini, some of my white bean hummus, pomegranates arils, and a tray to serve it on.
If you try this recipe, let me know! Leave a comment or tag me at #hellyesitsvegan on Instagram. Cheers!
Festive Broccolini with Hummus & Pomegranate
- large skillet
- serving tray
- 2 bunches broccolini
- 2 tsp extra virgin olive oil
- 1 ½ cups white bean hummus
- 3 Tbsp pomegranate arils
- flake salt, (optional)
- Remove any leaves from broccolini and trim the bottoms off each stalk.
- Add olive oil and broccolini to a large skillet and sauteé on medium-hi for 5 minutes or until you see some browning on the florets, transfer them out of the skillet and set aside. I had to do this in two batches due to the size of my largest skillet
- Spread the white bean hummus across the serving tray of your choice. Lay the broccolini pieces across the hummus and top with pomegranate arils and flake salt (optional). Serve immediately.
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