broccamole

broccamole

Our relatives in Spain couldn’t stop laughing when we showed them the photo of our skinny young avocado tree. Just a year old and not even four feet tall, its trunk was as slender as a thumb. But it wasn’t the tree that was funny, it was the large pink umbrella set up next to it, protecting the poor thing from the blazing midsummer southern California heat. It hung on for dear life, but didn’t survive the brutal days of September when Los Angeles makes its annual transformation into a walk-in pizza oven. So we replaced the torched avocado with a tropical loquat tree that loves the sun and has been generously producing plump, juicy fruits these past two years. Eventually, we’ll find a shadier spot and plant another tree where it can flourish and make millions of avocados for us. Considering they sell for two or three dollars each in the store, one could save a lot of money owning a tree, especially if you’re a fanatic follower of this fantastic fruit like we. You may have questions at this point: Where is this going? And what the heck is broccamole? We promise this is leading somewhere… and of course, it happens to be somewhere incredibly delicious. To learn more, simply scroll down to the next paragraph…

fresh produce for the broccamole
for even cooking, cut the broccoli into florets first
steamed, soft, and ready to chop
pulsed, not puréed

Guacamole plus broccoli equals broccamole. One of our all-time favorite recipes from the Veganomicon is Pasta Della California: angel hair noodles tossed with loads of garlic, lemon juice, broccoli, and… avocado. Before we lose half our readers, stay with us. We thought it sounded odd too, but it quickly became one of our go-to weeknight dinners and now we tell everyone we know about it. Inspired by that recipe, and after realizing how wonderful avocado and broccoli were together, we decided we had to try this combo with guacamole. We laughed when we came up with the name, and knew it would be perfect for the blog, but after looking it up online, we discovered it had been done before. Although we can’t take credit for inventing the name, we know you will be thanking us for sharing this addicting version of guacamole on steroids.

for uncooked dishes like this, mild red onions have the best flavor
seeding the jalapeños first removes most of the heat
don't forget to wash your hands after touching the hot pepper!

Broccamole was our dip of choice for this year’s Academy Awards. It was an unforgettable show and we enjoyed it with an unforgettable snack. Creamy avocados are mashed with chopped red onions and minced jalapeño peppers. Adding both lemon and lime juice is our citrus secret, and tossing it with steamed broccoli that has been slightly pulsed in the food processor turns an already delicious guacamole into even more delicious broccamole. Garnish with fresh cilantro and grab a bag of chips: after one bite of broccamole, everyone is going to be wishing for their own avocado tree.

scooping the perfect avocado
a little onion, a little pepper, a LOT of flavor
our supervisor, making sure we do a good job

Broccamole

1 head of broccoli, cut into florets
3 medium avocados
1/4 cup (35g) finely chopped red onion
2 tablespoons seeded and minced jalapeño pepper
1 1/2 tablespoons lemon juice
1 1/2 tablespoons lime juice
3/4 teaspoon salt
1/4 teaspoon ground black pepper
cilantro, for garnish (optional)

Place a steamer basket in a medium saucepan, add a few inches of water, cover, and bring to a boil. When boiling, add the broccoli florets, cover, and steam until tender, 5 to 7 minutes. Transfer the cooked broccoli to a food processor, and pulse a few times until the largest pieces are the size of a pea.

Scoop the avocados into a medium bowl, and use a fork to mash them up. Add the onion, jalapeño, lemon juice, lime juice, salt, and pepper, and stir well to combine. Add the chopped broccoli and stir until blended. Taste for salt, lemon, and lime, and adjust if needed. Serve with tortilla chips, topped with a handful of chopped cilantro if desired, and enjoy!

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9 Comments on broccamole

  1. Oddree
    March 2, 2017 at 2:43 pm

    Great recipe – I can’t wait to try this hilariously named dip! Also, excuse me, please – who is that gorgeous kitty?!

    Reply
    • husbandsthatcook
      March 5, 2017 at 9:12 pm

      Aww, thanks so much Oddree! Sylvia is our little one! We think she’s pretty too! Thanks for the kind words, we’ll pass them on to her! 😉

  2. Oddree
    March 2, 2017 at 2:46 pm

    OK…sorry to comment again but I just read the About page and found out kitty’s name is Sylvia. Soooo gorgeous!

    Reply
  3. Sarah
    March 3, 2017 at 2:55 pm

    LOVE this!!!!! I can’t wait to try-this is something I never would have thought of! And it’s fun to say too!! Your site is absolutely stunning!!

    Reply
    • husbandsthatcook
      March 5, 2017 at 9:13 pm

      Thank you so much Sarah! You’re too kind! So glad you found us, and it’s nice to meet you! 😉 Enjoy the broccamole!

  4. rebecca | DisplacedHousewife
    March 5, 2017 at 12:05 pm

    Ever since I saw this photo on Insta I have been craving guacamole!!! I can’t wait to try this recipe — why didn’t we make this?!?!

    Reply
    • husbandsthatcook
      March 5, 2017 at 9:14 pm

      Yay!! Thanks Becky! We totally should have made this!… although we definitely had enough food this weekend, haha. We can still taste those scones… 😉

  5. Laura | Tutti Dolci
    March 9, 2017 at 3:56 pm

    Um, I could totally eat my weight in this (and the broccoli makes it guilt-free, right?! ;)) Love Sylvia’s appearance too!

    Reply
    • husbandsthatcook
      March 12, 2017 at 11:43 am

      Haha the broccoli definitely means that you can have as much as you want! At least, that’s how we interpreted it, because we polished off that entire bowl in about 30 seconds. 😉 And thank you! She was looking so cozy, we just had to get a shot!

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