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broccoli hummus in a white bowl with a colorful napkin in the background

Creamy Broccoli Hummus {V + GF)

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: about 3 cups 1x


Creamy broccoli hummus made with broccoli, white beans and cilantro. It is vegan, gluten-free, and can be made with or without added oil.


  • 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 (or water or vegetable broth)
  • 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)


  1. 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.
  2. 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.
  3. 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