Easy Broccoli Hummus
This easy broccoli hummus is a creamy, flavorful vegan dip made with simple plant-based ingredients and perfect for meal prep. It’s smooth, nutritious, and delicious spread on sandwiches, wraps, or served with crackers and fresh veggies.
Equipment
- 1 Cooking pot
- 1 high speed blender
Ingredients
- 2 cups broccoli florets (boiled for 2–3 minutes, drained)
- 1 + ½ cups cooked chickpeas
- 2 tablespoons tahini
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons olive oil extra virgin
- 1-2 garlic cloves minced
- ½ teaspoon cumin powder
- ½-¾ teaspoon salt
- 1 pinch black pepper
- ½ cup water
Instructions
- Bring a pot of salted water to a boil, then reduce to medium heat. Add the broccoli florets and cook for 2–3 minutes, until tender and vibrant green. Remove with a slotted spoon and drain well.
- Add the cooked broccoli, along with all remaining ingredients, to a high-speed blender.2 cups broccoli florets, 1 + ½ cups cooked chickpeas, 2 tablespoons tahini, 3 tablespoons lemon juice, 2 tablespoons olive oil, 1-2 garlic cloves, ½ teaspoon cumin powder, ½-¾ teaspoon salt, 1 pinch black pepper, ½ cup water
- Blend until smooth and creamy, adding more water as needed to reach your desired consistency.
Notes
- Don’t overcook the broccoli: Keep it bright green and just tender for the best flavor and color.
- Drain well: Excess water can make the hummus too thin.
- Blend longer: Blend for 1–2 minutes for an ultra-smooth, creamy texture.
- Adjust the thickness: If too thick, blend in water or olive oil one spoonful at a time.
- Store in an airtight container in the fridge for up to 3-4 days.
- This recipe makes approximately 2 ½ cups of hummus.
Nutrition
Calories: 151kcalCarbohydrates: 15gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 210mgPotassium: 251mgFiber: 4gSugar: 3gVitamin A: 206IUVitamin C: 31mgCalcium: 45mgIron: 2mg
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