Broccoli Appetizer | Cold Tahini Yogurt Dip

Cut the broccoli florets from the stem. Peel the thick outer skin from the stem and cut the inside into finger-thick pieces; the stem is the sweetest part, so do not discard it. Break the florets into even-sized pieces so they steam evenly. Give everything 1 rinse in cold water, then drain.

Add two finger-widths of water to a pot and set a steamer basket inside. When the water boils, spread the broccoli in the basket and cover the pot. After eight to nine minutes, pierce a floret with a fork: it is ready when the fork slides in without resistance but the piece does not fall apart. Transfer the broccoli to a wide plate; it will keep cooking if left in the covered pot.

Transfer the cooled broccoli to a wide bowl and mash it with a potato masher. Do not use a food processor; its blade turns the broccoli into a puree and destroys the appetizer’s texture. Small pieces of floret should remain visible, and the mixture should hold on a spoon.

Whisk the tahini and lemon juice together in a separate bowl. The tahini will thicken and clump at first, then loosen and become smooth as you keep whisking. Add this mixture to the broccoli along with the strained yogurt, crushed garlic, salt, and cumin; fold together with a spoon. Spread onto a serving plate, drizzle with olive oil, and serve cold.