- 1 large russet potato
- 1/2 lb. broccoli florets
- 2 cloves garlic
- 1 small or 1/2 large onion
- 1 tsp salt
- 2 Tbsp extra virgin olive oil
- 1/4 cup garbanzo bean flour
Peel and cube the potato. Boil until just fork tender and drain. Steam the broccoli florets for just a few minutes, also until fork tender and bright green. In a food processor add the garlic cloves and roughly chopped onion. Process until fully minced then add the cooked potato cubes. Pulse until crumbly with no big chunks. If the potatoes are cooked more they won't crumble but mash in the food processor, but both ways work! Transfer into a bowl. Add the steamed broccoli to the food processor and pulse until crumbly as well, no big chunks but not smooth. Transfer the broccoli to the bowl and add the remaining ingredients; oil, salt, and garbanzo bean flour.
So good with guacamole or herbed lemon tahini dressing. Happy summer!