Almond Wood Blasted Broccoli Recipe

Prepare base

Spoon 1 cup of hummus into a shallow serving bowl or platter. If the hummus is very thick, stir in up to 1 teaspoon of water, a few drops at a time, until it spreads easily but still holds body. Stir in 1/2 teaspoon lemon zest if using. Smooth into an even layer about 1/4-1/2 inch thick; set aside at room temperature.

Make seasoned oil

In a small heatproof bowl, combine 3 tablespoons neutral oil and 1 tablespoon extra-virgin olive oil with 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon fine sea salt. Whisk to combine. Taste and adjust salt or spice level.

Warm briefly (optional)

For more aromatic flavor, gently warm the oil mixture in the microwave for 12–15 seconds or place the bowl over a pot of simmering water for 30 seconds to allow the spices to bloom. Let cool slightly before using.

Prep the broccoli

Preheat a heavy cast-iron skillet or grill pan over high heat until very hot (3–5 minutes). Meanwhile, cut broccoli into bite-size florets, keeping some small stems attached for texture. Pat dry thoroughly with paper towels — moisture will prevent proper charring.

Toss with oil and season

Place the dried broccoli in a large bowl. Add 2 tablespoons extra-virgin olive oil, 1 teaspoon almond wood smoked salt (or smoked sea salt), and 1 teaspoon freshly ground black pepper. Toss to coat evenly.

Blast char the broccoli

Working in a single layer (do not crowd the pan), add florets to the hot skillet and let sear undisturbed for 2–3 minutes until dark char marks form on the underside. Toss or flip and continue cooking another 2–3 minutes until the broccoli is tender-crisp with scattered deep charring. Total cook time will be about 6–8 minutes depending on pan heat and floret size. If needed, cook in batches and keep finished broccoli on a sheet tray.

Finish with seasoned oil

Remove pan from heat and immediately drizzle the warm seasoned oil over the hot broccoli and toss to coat, so the oil clings and flavors the charred surfaces.

Plate and garnish

Spread the prepared hummus base on a serving plate. Pile the warm, oil-coated blistered broccoli over the hummus. Sprinkle 3 tablespoons toasted sliced almonds over the top, drizzle any remaining seasoned oil around, and finish with 1 tablespoon chopped fresh parsley (optional) and a final squeeze of 1 tablespoon lemon juice. Taste and adjust with extra smoked salt or black pepper if desired.