Hummus and Broccoli Spreads, as requested

Hummus

1 large can (30 oz? 28? Whatever) chickpeas
(or equivalent amount cooked yourself).
2 Tbsp tahini (peanut butter works just as well and is cheaper)
1 Tbsp ground cumin
1 tsp garlic powder
1/2 to 1 tsp salt
1/2 tsp ground black pepper
Juice of 1/2 lemon

Drain the chick peas, but reserve liquid. If using a food processor, just throw all ingredients in and blend until basically pureed (I like to leave some lumps); add reserved liquid a little at a time until a smooth but not gloppy consistency is acquired (this may vary to suit your taste).

If you're not using a food processor, put chick peas on a plate or other flat surface in a single layer, and crush with a fork. I don't mind leaving a few recognizable pieces in there for texture. When all are crushed, put it all in a bowl and mix together.

Traditionally, this is served with pitas (I like to make my own if I have time), but I've recently discovered the power of spreading them on sandwiches, either as a spread or as a main sandwich ingredient.

The seasonings are variable with taste, especially the cumin, garlic and lemon. For variety, try adding roasted red pepper, or curry instead of cumin (and perhaps double it).


Broccoli Spread (I have no better name for this. Serious load of vitamins in broccoli)

1 head broccoli florets
1/2 small onion
2 Tbsp. olive oil
1/4 to /2 cup pasta sauce
1 tsp oregano/Italian seasoning
1/2 tsp black pepper
1/4 tsp garlic powder

Steam the broccoli florets until soft.

Slice or mince onion, sauté in oil until tender. Add onions and oil to steamed florets in food processor or bowl of electric mixer. Start mixing/processing until broccoli is minced quite small; add sauce a few tablespoons at a time until a spreadlike consistency is achieved. Add other seasonings.

I sertve this next to the hummus, and it makes at least as good a spread or sandwich as the hummus.