This broccoli hummus is SO flavorful and filled with wholesome ingredients. Steamed broccoli is blended with chickpeas, tahini, lemon juice, garlic and cumin to make a hearty green hummus that's perfect to use as a dip or spread in sandwiches.
I wonder sometimes what I was eating before I discovered hummus. Some people separate their lives as pre and post-kids, but for me, really, there are the pre- and post-hummus days (food nerd alert).
I mean, hummus can finds its way in just about anything: pasta hummus, tortilla hummus rolls, lasagnas and even in soups. It can save dinner when nothing is planned without having to reach for the convenient processed food.
But, if you are like me, you might be picky about how you like your hummus. Store-bought hummus are convenient and so great at helping you stay healthy. But, making your own is much easier than you think and allows you to tweak the recipe so it's perfect for your taste buds. You can also adjust the texture to make it more of a hearty vs smooth hummus, depending of what you are looking for.
And of course, preparing hummus at home means you can also boost it with more wholesome ingredients. Chickpeas are quite bland in flavor which mean they pair very well with many vegetables and spices. You can try adding roasted red pepper, beets, carrots, edamame and even avocado. There are no limits, really, and making hummus yourself is so simple that it can be a fun and stress-free way to explore in the kitchen.
This broccoli hummus is such a great example on how tasty a simple chickpea purée can become. On top of cooked broccoli, it combines lots of spices, a hint of hearty tahini, a good squeeze of lemon juice, garlic and fresh herbs. The green color is so appetizing and you can play around with the recipe to easily make it your own.
What is hummus
If hummus is new to you, then here are a few basics. Hummus is a creamy dip made out of chickpeas, tahini (sesame paste), lemon juice and garlic. It originates from the Middle East, but is now widely spread all over the world. There are many variations to the basic hummus recipe, some contains olive oil, fresh herbs, spices, whole chickpeas and even vegetables. It is overall a very healthy dip or spread that's very versatile and high in protein and fiber.
Ingredients to make broccoli hummus
- Canned chickpeas: You can cook your own dried chickpeas to make hummus, but I like how convenient canned chickpeas are when making this dip.
- Tahini: This sesame paste will help create a hummus that's richer in flavor and texture, especially in this oil-free hummus recipe.
- Lemon juice: You can really play around with how zesty you want your hummus to be by adding more or less. Choose freshly squeezed lemon juice as the bottle juice doesn't taste nearly as good.
- Garlic: Super important ingredient to really enhance all the flavors.
- Cumin: This dried spice often finds its way in hummus as it pairs so well with the mediterranean flavors, but you can use different spices if cumin is not for you.
- Fresh herbs: Cilantro is so delicious combined with the cumin and broccoli, but fresh parsley works very well too.
- And broccoli: Cooked broccoli blends nicely with the chickpea and gives a bright appetizing green color to the dip as well as extra nutrients.
How to make broccoli hummus
Making this broccoli hummus is super simple: all you have to do is to process all the ingredients using a food processor until the desired consistency is reached.
Chickpeas are hearty, so if you are looking for a super smooth texture, then you will have to process for a good 1-2 minutes while scraping the walls a few times so it's nice and smooth.
Homemade hummus is very versatile and you can easily play around with the ingredients to adjust both the flavor and texture to your liking. Take a few breaks to taste until it is just right for you.
Watch how to make it
How to make my broccoli hummus creamier
- Process longer. Depending on the strength of your food processor, you might need to blend for a little longer. Simply take many breaks to scrape the walls of the food processor and keep processing until the hummus is super smooth and almost whipped.
- Add liquid. You can add a splash of very cold water while the food processor is still running to help whip your hummus. Extra tahini or even a hint of olive oil will also make your hummus thinner and creamier.
- Peel the chickpeas. Removing the extra skin surrounding the canned chickpeas will help create a smoother texture as well. This adds extra time to the recipe though, so I do not usually do it, but this is something to consider if looking for a creamier texture.
- Cook the broccoli until very tender. This way, the broccoli will blend easier with the rest of the ingredients.
How to serve it
- The classic way is to serve it as a dip. It goes very well with crackers, pita bread wedges, raw veggies, etc. You can garnish with more chickpeas straight from the can for a nice finish or top with these sautéed chickpeas to add more flavor.
- Hummus is amazing spread in sandwiches. It can replace the mayo and you can also make pin wheels using hummus and tortilla bread (perfect for kid's lunch boxes). Also, try making your own vegan tortillas!
- Hummus pasta is a great way to use leftover hummus. Simply toss the spread with warm cooked noodles for a quick and healthy meal.
Other healthy dips you might like
- Vegan white queso
- Peach salsa
- Tofu spread
- Vegan chipotle mayo
- Vegan tzatziki sauce
- No butter buffalo sauce
- Vegan Hawaiian cheese ball
- Baba ganoush without tahini
- Kimchi hummus
- Protein guacamole
- Butter bean hummus
- Lemon dill hummus
I hope you enjoy this broccoli hummus recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Broccoli Hummus (Oil-free Healthy Recipe)
- Food processor
- 1 head of broccoli (about 3-4 cups) - cut in florets
- 15.5 oz canned chickpeas - rinsed and drained
- 2 tbsp tahini
- ½ tsp cumin powder
- 2 tbsp lemon juice
- 1 large clove of garlic
- ½ - 1 tsp salt - or to taste
- ¼ cup fresh cilantro - fresh parsley works well too
- Steamed or boil the broccoli until very tender. Then, drain and pat dry.
- Transfer the cooked broccoli to a food processor and add the rest of the ingredients.
- Process until you reach a smooth texture. Taste and check on the texture. I like to process mine for at least 1-2 minute so it's super smooth.
- Serve with crackers, pita wedges or raw veggies or use in sandwiches. You can also make broccoli hummus pasta by tossing this hummus with warm noodles.
- If you are looking for a thinner or smoother texture, then you can: Process longer, add extra liquid (especially 2-4 tbsp of very cold water while processing or olive oil), peel the chickpeas by removing their outer skins and make sure to cook the broccoli until very tender.