By MANDY SINCLAIR
Once picked, store broccoli in a paper bag refrigerated for up to 1 week.
What to do with glut
- To freeze
Cut broccoli heads into florets and blanch in boiling water for 2 mins. Drain and rinse under cold water. Pack into re-sealable plastic bags and freeze for up to 3 months. Cook from frozen.
- To preserve
400g can chickpeas, drained, rinsed
250g broccoli florets, steamed, cooled
100ml olive oil
1 garlic clove, crushed
Juice of 1 lemon
2 tbsp tahini paste
1 tsp ground cumin
turkish bread fingers, toasted
Place chickpeas, broccoli, oil, garlic, lemon juice, tahini paste and cumin in a food processor and process until smooth. Place hummus in an airtight container and refrigerate for up to 2 weeks. Serve with toasted Turkish bread.
Makes 2 cups
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS