Creamy broccoli hummus made with broccoli, white beans and cilantro. It is vegan, oil-free, gluten-free, and so delicious.
Whether you love broccoli or tolerate it, this broccoli hummus is a winner. Easy to make, and so convenient for lunches and snacking throughout the week, it’s a recipe to celebrate both deliciousness and good health in one fell swoop.
I fall in to the love broccoli camp, but my first attempt at this hummus was
a big miss yucky. I followed the path of my beet hummus, which has no beans at all, and made an all broccoli hummus.
Oh boy. Not good. Despite extensive blending and augmenting, it was gritty, weird, and not hummus. Back to the drawing board I went. This unctuous, verdant hummus is the result:
It is scrumptious. Plus, it has heaps of broccoli (3 chopped cups), which is what I wanted (I am all about easy and delicious ways for eating vegetables on the go).
But I also added some beans, namely cannellini beans, which are incredibly creamy.
- Vegan (egg-free, dairy-free)
- Packed with broccoli
- Quick and easy to make
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
- broccoli florets (& some stems fine, too)
- 1 (15-oz/425 g) can white beans, rinsed and drained
- freshly squeezed lemon juice
Steps for Making the Broccoli Hummus
Note that the complete directions are also in the recipe card below.
- Place the broccoli in a large saucepan fitted with a steamer basket and filled with about 1 inch of water. Cover and turn heat to high.
- Steam the broccoli until it is very tender (about 7 to 10 mins) but still a vibrant green.
- Remove broccoli from basket and let cool for at least 5 minutes, and the transfer to a food processor.
- Process until finely chopped. Add the remaining ingredients, except the water, to the food processor; process until completely smooth, stopping to scrape sides of bowl periodically.
- If hummus is too thick, add a few teaspoons of water at a time until desired consistency is reached.
- Adjust seasonings to taste.If desired, drizzle with a bit of extra tahini and a sprinkle of chopped cilantro. Serve with more vegetables, crackers, on bread, or any way that you like!
More Delicious DIY Vegan Spreads:
- Oil-free Tapenade
- DIY Almond Butter
- 4-Ingredient Chickpea Flour Mayonnaise
- Easy Cashew Mayonnaise
- Vegan Cashew Boursin Cheese
- Lemony Arugula Walnut Spread
- Green Pea & Basil Spread