Broccoli Chickpea Puree (Green Hummus)

This is very simple to throw together and very pretty when made. It has a good flavor, surprisingly on the sweet side. I added only two tablespoons of lemon juice and that was plenty. I did not add tahini--I find it adds a heaviness (and a ton of calories and fat) to hummus that I don't really like. It is a lovely component of a meze plate with olives and feta and good bread or pita. Ms. Shulman suggests that it deteriorates and so should be eaten on the day it is made. We did so I can't speak to how it is the day after. The second batch was, in part, held in the fridge for a day or two and actually got better. I suspect it is the tahini that causes problems if it is leftover.