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’s scrumptious. Plus, it still 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, name cannellini beans, which are incredibly creamy; in other words just broccoli needs to turn velvety.
I steamed the broccoli until very tender, but still bright green. If cooked for too little time, the broccoli will be difficult to blend until creamy unless you have a high-speed blender. If the latter is the case, you can certainly steam the broccoli for less time, but if a standard food processor is your blending tool, go for super-tender
The remaining ingredients are true to most classic hummus recipes–tahini, olive oil, garlic, lemon juice, a smidge of cumin–with the exception of cilantro. I love the bright, fresh flavor it adds, but if you are not a fan, simply leave it out or swap in some fresh parsley. Note, too, that I’ve kept the tahini and olive oil minimal, so if the hummus is a bit too thick during blending, I’ve instructed to add a bit of water to loosen the mixture. You can always add more tahini, lemon juice or olive oil instead, or dial up the amount of garlic or hummus–make it personal!
- 3 cups coarsely chopped broccoli florets (& some stems fine, too)
- 1 15-ounce can white beans, rinsed and drained
- large handful of cilantro leaves and tender stems (roughly 1 loosely packed cup)
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 small cloves garlic, peeled
- 1 teaspoon fine sea salt (or to taste)
- 3/4 teaspoon cumin
- water (as needed)
- pinch of hot pepper flakes (optional)
- 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 olive oil and chopped cilantro. Serve with more vegetables, crackers, on bread, or any way that you like!
Storage: Store the hummus in an airtight container in the refrigerator for up to 1 week.
- Serving Size: 2 tablespoons
- Calories: 34
- Sugar: 0.4 g
- Sodium: 134.1 mg
- Fat: 1.9 g
- Saturated Fat: 0.3 g
- Carbohydrates: 3.3 g
- Fiber: 1.2 g
- Protein: 1.5 g
- Cholesterol: 0 mg