Broccoli and "Cheese" Hummus

2 - 2 1/2 Cups Frozen Broccoli

2.5 Ounces Vegan Mexican-Style Shreds, or Any Vegan Cheddar-Style "Cheese"

1 Tablespoon Water

1 15-Ounce Can Chickpeas, Drained

2 Tablespoons Lemon Juice

1 Tablespoon Braggs Liquid Aminos

1/8 Teaspoon Ground Cumin

3/4 Teaspoon Garlic Powder

1/4 Teaspoon Smoked Paprika

1 1/2 Tablespoons Vegetable Broth Powder

2 Tablespoons Nutritional Yeast

1/3 Cup Olive Oil

Place the frozen broccoli in a microwave-safe dish, and drizzle in the tablespoon of water to allow it to steam properly. Sprinkle the "cheese" shreds evenly over the veggies, and lightly cover the dish with a piece of parchment paper. Heat at full power for 2 - 3 minutes, until the broccoli has thawed and cheese melted. Set aside.

Meanwhile, combine all of the remaining ingredients, except for the oil, in your food processor. Pulse to combine, and with the motor running, slowly drizzle in the oil to incorporate and emulsify. Pause to scrape down the sides of the bowl periodically, to ensure there are no tricky chickpeas or pockets of seasoning escaping the blades. Puree thoroughly, until completely smooth. For the best texture, you really can't cut any corners here: It may take as long as 10 minutes of straight blending until the mixture is perfectly silky. Just keep a close eye on it, and stop when you're satisfied.

Scrape all of the cooked broccoli and melted "cheese" into the food processor, and pulse lightly to incorporate. You don't want to completely blend it in, but have small chunks of broccoli for texture. Eat right away, or store in an air-tight container for up to a week.

Makes 3 - 4 Cups Hummus

©Hannah Kaminsky