Baked on the Bright Side

Open Faced- Broccoli Hummus Sandwich by guest blogger Amie Valpone

February 1, 2012

Gluten-Free Serves 1

  • 1 head organic broccoli, cut into florets
  • 1 avocado, peeled and pitted
  • 1/2 medium red onion, chopped
  • 1 clove garlic, minced
  • 1 cup parsley, finely chopped
  • 2 Tbsp. freshly squeezed lemon juice
  • 1/2 cup macadamia nuts
  • 2 tsp. sesame seeds
  • 1/4 tsp. sea salt
  • pinch of chili powder
  • 2 slices Rudi’s Gluten-Free Multi-Grain Bread, toasted
  • 1 small tomato, sliced


  1. In a medium pot, steam broccoli florets with 1 cup of water for 5 minutes or until soft.
  2. Combine steamed broccoli with remaining ingredients in a food processor; pulse until mixture forms a creamy consistency.  Transfer to a serving bowl. Serve warm spread atop a slice of toasted Rudi’s Gluten-Free Multi-Grain bread; top with sliced tomatoes.
  3. Enjoy

Amie Valpone, HHC, AADP is a Manhattan-based culinary marketing consultant specializing in gluten-free “clean” eating. Her experience as a marketing consultant spans the hotel, spa, restaurant and FMG sectors, where she creates menus, develops marketing and publicity efforts, and builds brand awareness for her clients. Amie is also a culinary nutritionist, spending time with clients as a Food Allergy Concierge and Pantry Stylist in the big apple of Manhattan.

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