A delicious sauce that’s ready in no time — I’m talking about broccoli hummus, with all the protein that chickpeas provide.
Here is the broccoli hummus recipe: vegan, quick and nutritious, ideal as a spread or a healthy dip.
I’m always in favor of kitchen recycling — nothing gets thrown away. Maybe you have leftover cooked chickpeas and some boiled green broccoli? Done: lemon, tahini (or toasted and ground sesame), a pinch of salt, and a little extra virgin olive oil — and you’re all set.
Try it with other raw vegetables, spread on natural sourdough wholegrain bread, or as a sauce for pasta. No matter how you serve it, chickpea hummus is delicious.
Don’t have broccoli? Try another vegetable instead.
See below for other ideas of homemade light hummus, alternative hummus, and vegetable hummus.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 1 piece
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for broccoli hummus
In this case I start with cooked chickpeas and broccoli. I bought the tahini this time, but you can easily make it at home. I often use piment d’Espelette, a very mild and pleasant paprika.
- 2 1/2 cups cooked chickpeas
- 1 cup green broccoli (boiled)
- 1 tablespoon tahini
- 1 pinch sea salt
- 1 tablespoon extra virgin olive oil
- 1 pinch piment d'Espelette
- 2 tablespoons lemon juice
Tools
- 1 Immersion blender
Steps for quick broccoli hummus
Starting with cooked chickpeas and broccoli, simply drain the chickpeas from the jar and rinse them very well under running water.
Put them in the immersion blender together with the broccoli florets, lemon juice, tahini, oil and salt. Start blending and if you see it’s too thick add a tiny splash of water.
I prefer not to add more oil because it becomes too rich; if you like the sesame flavor you can add a little extra tahini.
Blend well until you have a fairly smooth cream.
Pour into a bowl and sprinkle with piment d’Espelette or another chili you like.
Daniela’s Tips
Try it with other raw vegetables, spread on natural sourdough wholegrain bread, or as a sauce for pasta.
Change the type of vegetables according to the season.
Store it well sealed in the refrigerator and consume within 3 days, or freeze it and take it out half a day before enjoying it.
FAQ (Questions & Answers)
Can I use another type of legume to make broccoli hummus?
Sure — try cannellini beans, which have a fairly neutral flavor.
I don’t like broccoli, what can I use instead?
Try carrot or pumpkin. Hummus is also delicious with capers and olives. It’s wonderful with roasted peppers as well.
How long does broccoli hummus last in the refrigerator?
Hummus keeps for 3 days when well sealed in a glass jar. You can freeze it — it stays perfect.
