Roasted Broccoli Hummus

This broccoli hummus is made with roasted broccoli, chickpeas, tahini, lemon juice and garlic. It’s a healthy green appetizer or snack, that’s perfect to use as a dip or spread in sandwiches. So much flavour!

Hummus has always been the answer to my snack cravings. Not only is it great for your gut health (with prebiotic fibres), but it’s versatility is endless. You can put it on a sandwich, eat it as a dip, or even use it as a creamy pasta sauce.

This broccoli hummus is such a great example of how tasty a simple chickpea purée can become. We add roasted broccoli for depth of flavour (and extra greens), spices, tahini, a good squeeze of lemon juice and garlic. It creates a gorgeous vibrant green colour and you can play around with the recipe to easily make it your own.

Ingredients you’ll need:

All you need to make this broccoli hummus dip recipe are 6 simple ingredients:

• Chickpeas: the main ingredient for all hummus recipes! I’m using canned chickpeas, but you could use cooked chickpeas as well.
• Tahini: sesame paste will help create a hummus that’s richer in flavor and texture, especially in this oil-free hummus recipe
• Lemon Juice: as always, fresh is best!
• Garlic: just one clove is needed for a punch of garlicky flavour.
• Cumin or coriander: the perfect complimentary spice to roasted broccoli. Use either!
• Broccoli: cooked broccoli blends beautifully with the chickpeas and gives a beautiful bright green colour to the dip as well as extra nutrients.

Should you use fresh or frozen broccoli?

Honestly, you can use either for this green hummus recipe. In fact, I used frozen broccoli here. Roasting the broccoli florets adds depth of flavour, but steamed broccoli works equally well and can save you time.

As for how much broccoli to use– that depends on which type you are using. If using fresh, you’ll need 1 large head or one 500g (16oz) bag of frozen broccoli florets.

How To Make Roasted Broccoli Hummus

You can make hummus in either a food processor or high-powered blender. But I find that homemade hummus in my Vitamix comes out faster, creamier and smoother than a food processor.

Roast broccoli: Coat the broccoli florets with olive oil, then season with salt and pepper. Bake until tender.

Add to blender: add the chickpeas to your blender along with with cooked broccoli, tahini, fresh lemons, garlic, cumin and salt to a high speed blender or food processor. Use two garlic cloves for your basic hummus, but if you’re a garlic lover like me, feel free to add more. Roasted garlic is also divine.

Blend: turn your blender on high and use the tamper to push the ingredients into the blades. After 30 seconds, it should be fully blended. Your hummus will be thick, creamy and smooth. If you’d like a thinner consistency, just add ¼ cup of cold water until it’s your desired consistency.

Serve: add the hummus to a serving bowl. Garnish with roasted broccoli (or broccolini like I used here), and sesame seeds if desired. Serve immediately, or cover and refrigerate for later.

How To Roast Broccoli

1. Preheat the oven to 425F/ 200C (fan forced). Line a baking tray with baking paper.
2. Spread the frozen florets out over the baking sheet (no need to thaw).
3. Spray or drizzle with olive oil over the florets, then season with salt and pepper. Toss the florets in the oil and seasoning until everything is evenly distributed.
4. Bake for 15-18 minutes until the broccoli is tender and beginning to brown at the edges.

Serving Suggestions 

As I mentioned at the beginning, this broccoli spread is a versatile ingredient that can be used numerous ways. Here’s a few ideas to get you started.

• Dip it with raw chopped veggies, crackers or crusty bread.
• Schmear it onto toast and top with roasted broccoli (or broccolini like shown here), grated feta cheese and sesame seeds for a yummy breakfast.
• Spread it in a wrap or sandwich instead of mayo. You can also make pinwheels using hummus and tortillas (perfect for kid’s lunch boxes). 
• Hummus pasta! Stir leftover hummus through a bowl of pasta or use as a pasta sauce!
• Dollop it onto a buddha bowl filled with roasted vegetables or fresh crisp salad.

How long does it keep?

To store: This broccoli dip will keep in the fridge for about 4-5 days, if properly stored. Store leftovers in an airtight container or large mason jar.

More snack recipes to try:

Paprika Feta Dip

Fresh Mango Habanero Salsa

If you try this broccoli hummus recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print