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Broccoli-Stem Hummus on Glazed Butternut Bruschetta

Chefs love this recipe as it puts kitchen odds and ends to good use. Customers love it for the rich flavors and healthy nutrients. It’s a delicious, sustainable win!


1 C canned garbanzo beans, drained

1 C broccoli stems, steamed

1/2 C tahini

1/4 C Ready-Set-Serve Lemon Juice

4 cloves Ready-Set-Serve Peeled Garlic

1 tsp. kosher salt

1/4 tsp. black pepper

1/3 C olive oil

1 Butternut squash, roasted and sliced

1/4 C soy sauce, low sodium

1/4 C maple syrup


Combine soy sauce and maple syrup in a saucepan. Heat until slightly thickened; reserve.

Add beans, broccoli stems, tahini, lemon juice, garlic, salt, and pepper to a food processor. Mix until smooth; with machine running, drizzle in olive oil until full incorporated.

Brush 16 squash rounds with soy-maple glaze. Top with tablespoon of hummus. Garnish bruschetta with fried garbanzo beans, micro greens, and sea salt.