1/2 c cooked chick peas
1 1/4 c plain nonfat yogurt
2 garlic cloves, peeled and blanched in boiling water for 2 minutes
2 tbsp water
1 tsp olive oil
1 tsp lemon juice
1/4 tsp ground cumin
1/4 tsp ground red pepper (cayenne)
1/8 tsp salt, or to taste
1 head broccoli
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 half an inch thick. Arrange the broccoli in a steamer or colander and set over boiling water in a large saucepan. Cover and steam for 6 to 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.