Ingredients:
½ cup cooked chickpeas
¼ cup plain yogurt
2 cloves green garlic, minced, plus you can add some of the tender green stalks, if
desired
2 tablespoons water
1 teaspoon olive oil
1 teaspoon Meyer lemon juice
¼ teaspoon ground cumin
1/8 teaspoon cayenne pepper or to taste
1/8 teaspoon sea salt or to taste
1 bunch broccoli or cauliflower

Directions:

  1. In a food processor or blender, whirl the chickpeas, yogurt, garlic, water, oil, lemon juice, cumin, cayenne, pepper, and salt for 1 minute or until smooth; set aside.
  2. Cut the florets off the broccoli or cauliflower and peel and slice the stems ½-inch thick. Arrange the broccoli or cauliflower in a steamer or colander and set over boiling water in a large saucepan. Cover and steam for 6-7 minutes, or until crisp-tender. Transfer to a warm serving dish. Spoon the sauce over the vegetables to coat.

Serves 4