Recently, my sister banned broccoli from her cooking repertoire. Boring, she declares. Challenge accepted.

I can’t imagine that anyone would think Propio’s grilled broccoli with hummus and salsa macha ho-hum. This Mexico City hotspot pumps maximum flavor into humble ingredients. Roast chicken comes with chimichurri and kale salad boasts a sprinkle of candied sesame.

Their broccoli offering had us taking notes for home cooking. First, a swath of lemony hummus covers a pretty plate, then a pile of grilled broccoli rests on top under a heavy shower of spicy dried chile salsa.

I’m fully aware that inventive restaurant cooking involves a multitude of steps and ingredients. I take solace in the fact that most sub-recipes perform in various ways. The hummus here, for example, can be served with cut-up raw vegetables or crackers.

Likewise, salsa macha knows no boundaries. A cousin to chile crisp in the Asian condiment aisle, Mexican salsa macha single-handedly transforms everything you can imagine. Use it over cooked rice, scrambled eggs and as a sandwich spread to get ideas flowing.

My most versatile salsa macha recipe utilizes a variety of dried chiles for flavor and just a little heat. You’ll need a total of three loosely packed cups of stemmed, seeded, roughly chopped (or cut with scissors) dried chiles. You can use nearly any available dried chile, but be sure that ancho chiles make up the majority of the quantity. Anchos add big flavor with a modest amount of heat. Dried chiles will be soft and pliable when they are stored properly. Keep extra dried chiles in the freezer.

Blend those chiles with a combination of neutral-tasting vegetable oil, fruity olive oil, garlic and sweet balsamic vinegar. Then add pumpkin seeds for crunch. If allergies are not a concern, peanuts are delicious here, too. Szechwan peppercorns are welcome when I crave their distinctive tingle.

Roasting broccoli proves easier than grilling it to tenderness. Be sure to use enough oil to coat the broccoli and stir it often so it cooks evenly. Pile the hot broccoli over room temperature hummus and salsa for a starter or side dish that is slightly warm.

For a speedy version of this broccoli recipe, swap in store-bought hummus and Asian chile crisp for the homemade versions.

Either way, I guarantee: No broccoli boredom here.

Roasted Broccoli with Lemony Hummus and Salsa Macha

Makes 4 to 6 servings

1 1/2 pounds fresh broccoli crowns

1/4 cup olive oil

Coarse (kosher) salt to taste

1 cup Lemony hummus, see recipe

About 1/4 cup salsa macha with pumpkin seeds, see recipe

Chopped fresh chives, for garnish

1. Heat oven to 400 degrees. Use a vegetable peeler to trim broccoli stems. Cut broccoli into large florets.

2. Put broccoli onto a rimmed baking sheet. Drizzle with oil and toss to coat everything well. Sprinkle with salt. Roast broccoli, stirring often, until tender when pierced with a knife and lightly golden, about 20 minutes.

3. Spread hummus over a serving platter. Top with roasted broccoli. Drizzle with salsa. Sprinkle with chives. Serve while the broccoli is warm.

Lemony Hummus

Makes about 2 cups

1 can (15 ounces) garbanzo beans, drained

1/4 cup tahini (sesame seed paste)

2 cloves garlic, peeled

Grated rind of 1 lemon

2 tablespoons fresh lemon juice

5 tablespoons each: olive oil, vegetable oil

1 teaspoon coarse (kosher) salt

1. Put drained beans, tahini, garlic, lemon rind, lemon juice and oils into a blender or food processor. Process until very smooth.

2. Add salt and process to mix. Taste and adjust salt. Adjust thickness with a little water if needed for a medium-thick spread. Refrigerate covered up to several days. Serve at room temperature.

Versatile Salsa Macha with Pumpkin Seeds

Makes about 1 cup

Note: This recipe doubles easily. The salsa will keep for several weeks in a covered jar in the refrigerator.

4 dried ancho chiles, stemmed, seeded, 1 1/2 ounces total

2 dried guajillo chiles, stemmed, seeded, 1/2 ounce total

10 small dried red chiles, 1/4 ounce total (or 1 teaspoon crushed red pepper flakes)

2 dried morita or chipotle chiles, 1/4 ounce total (or 1/2 teaspoon smoked paprika

4 cloves garlic

6 tablespoons each: vegetable oil, olive oil

2 tablespoons balsamic vinegar

1/4 cup roasted salted pumpkin seeds or chopped dry-roasted peanuts

2 tablespoons sesame seeds

1/2 teaspoon Mexican oregano, finely crumbled

3/4 teaspoon coarse (kosher) salt

1. Use a sharp knife or kitchen shears to cut chiles into small pieces. Put chiles, garlic, oils and vinegar into a small blender. Process until chiles are very finely chopped.

2. Transfer to a small saucepan. Heat to a simmer over low heat. Cook and stir for 1 or 2 minutes. Stir in pumpkin seeds and sesame seeds. Remove from heat and let cool. Season to taste with oregano and salt. Transfer to a jar with a tight-fitting lid. Refrigerate up to several weeks. Use at room temperature.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2025 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.