Prepare the sauce in advance and allow it to cool to room temperature before dressing the broccoli. The sauce will remain good for up to 3 days in the refrigerator.


1/2 cup cooked chick peas 2 cloves garlic, peeled and blanched in boiling water for 2 minutes 1/4 cup plain nonfat yogurt 2 tablespoons water 1 teaspoon olive oil 1 teaspoon lemon juice 1/4 teaspoon ground cumin 1/8 teaspoon ground red pepper (cayenne) 1/8 teaspoon salt, or to taste 1 1/4-pound broccoli


1. Whirl the chick peas, yogurt, garlic, water, oil, lemon juice, cumin, red pepper, and salt in a blender for 1 minute or until smooth; set aside.

2. Remove the florets off the broccoli and set aside. Peel and slice the stems for 1/2 inch thick. Arrange the broccoli in a steamer and set over boiling water in a large saucepan. Cover and steam for 6 to 7 minutes or until crisp-tender. Put the steamed broccoli into a warm serving dish. Spoon the sauce over the broccoli and toss to coat. Preparation Time: 10 minutes. Cooking time: 6 minutes.