Broccoli Hummus (Oil-free)

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5 from 5 votes

Broccoli Hummus (Oil-free)

Creamy broccoli hummus made with broccoli, white beans and cilantro. It is vegan, gluten-free, and oil-free.

Prep Time10

Cook Time10

Total Time20

Course: Dips & Spreads

Cuisine: American

Keyword: broccoli spread without oil, no oil hummus, oil-free, oil-free appetizer, oil-free broccoli hummus, oil-free hummus, plant-based appetizer no oil, wfpb, wfpbno

Servings: cups

Author: Camilla

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!

Notes

Storage: Store the hummus in an airtight container in the refrigerator for up to 1 week.

Nutrition