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Creamy, oil-free 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.
The winning rendition 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.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Oil-free
- Gluten-free
- Nut-free
- Packed with broccoli
- Quick and easy to make
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- broccoli florets (& some stems fine, too)
- 1 (15-oz/425 g) can white beans, rinsed and drained
- cilantro
- freshly squeezed lemon juice
- tahini
- water
- garlic
- salt
- cumin
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!
Enjoy!
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 Guacamole (No Avocados)
Broccoli Hummus (Oil-free)
Ingredients
- 3 cups coarsely chopped broccoli florets, & some stems fine, too
- 1 15-oz/425 g can white beans, rinsed and drained
- large handful of cilantro leaves and tender stems, roughly 1 loosely packed cup
- 3 tablespoons 45 mL freshly squeezed lemon juice
- 2 tablespoons 30 mL tahini (more, if desired)
- 2 tablespoons 30 ml water (more, as needed)
- 2 cloves garlic, peeled
- 3/4 teaspoon salt, or to taste
- 3/4 teaspoon cumin
- pinch of hot pepper flakes, optional
Instructions
- 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!
awesome, I omitted the oil just to see if it could still be delicious with less fat, and it was indeed. Used defrosted frozen broccoli so no need to steam. I am going through your recipes one and by one and loving everything thanks!
So smart, Joy! I love using frozen veg, too, and how clever to make this without oil! I’ll have to give that a go, too 🙂
I’m a big fan of dips/spreads for my toast/baked potatoes with Veg or salads
Wonderful idea and I can’t wait to get my hands on some broccoli to try this
Let me know what you think if you give it a try! 🙂
Cannot wait to make this!!!
Let me know what you think, Hanna!