1/2 c Cooked chick peas 1/4 c Plain nonfat yogurt 2 Garlic cloves, peeled and -blanched in boiling water -for 2 minutes 2 tb Water 1 ts Olive oil 1 ts Lemon juice 1/4 ts Ground cumin 1/4 ts Ground red pepper (cayenne) 1/8 ts Salt, or to taste 1 bn Broccoli (From "Reader's Digest Live Longer Cookbook: 500 Delicious recipes for Healthy Living." May, 1993. $30). In a food processor or blender, whirl the chick peas, yogurt, garlic, water, oil, lemon juice, cumin, red pepper, and salt for 1 minute or until smooth. Set aside. Cut the florets off the broccoli and peel and slice the stems 1/2" thick. Arrange the broccoli 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 broccoli and toss to coat. Serve with roast lamb or chicken. Preparation time: 10 minutes. Cooking time: 6 minutes.
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