We rarely cut avocado from a recipe, but if you’re craving a more low-calorie, diet-friendly dip for your tortilla chips, broccomole is a satisfying alternative to its high-fat (albeit good-fat) cousin.
This recipe from healthy chef Anthony Stewart at the Pritikin Longevity Center combines broccoli stems, lemon juice, tomato and herbs and spices for a surprisingly creamy, flavorful dip.
1 ½ cups cooked broccoli stems, tough outer layers peeled off
1 ½ tablespoons fresh-squeezed lemon juice
¼ teaspoon ground cumin
1/8 teaspoon garlic powder
½ tomato, diced
1 scallion, sliced
1 canned green chili, chopped
In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth.
Add the remaining ingredients and mix well by hand, but do not blend.
Chill before serving for best flavor.