Broccoli Hummus

You didn’t think I’d be posting a recipe for Broccoli Hummus? You probably expect just sweet treats here but I do adore savoury (big time!) too. In fact, I’m sure this would be fabulous filled in my mini herb macarons.

Moreover, when something is as easy to make and deliciously healthy too, I feel it’s my duty to shout it from the rooftops and say:

“Please eat broccoli this way!”

Broccoli-Hummus

This broccoli hummus is made in just 15 minutes.

Have I convinced you yet?

Freshly Homemade Hummus

I love making my own hummus with the traditional chickpeas. It’s so quick and easy – BUT I have to remember to soak the dried chickpeas the night before.  Tinned or jarred chickpeas just don’t produce the same delicious creamy result. Apologies – I don’t want to be a kill-joy but it’s true.

Try it for yourself and see. We’ve tested so many versions at home that soaked dried chickpeas won without any doubt over the tinned, quick version.  See the recipe picked up from my French friends with the twangy accents from the south with their creamy Poichichade Recipe (as in pois chiches converted like olive tapenade, anchoiade …).

When the sun shines, there’s nothing quite like spreading on some creamy hummus spread on crackers or crusty bread for an apéritif in France, served with a chilled glass of wine with friends and family.

Broccoli Humous

Quick & Easy Broccoli Hummus

Antoine came back with 3 huge heads of fresh broccoli the other day – “Enough to last us for 3 weeks”. I don’t know about you but fresh, vibrant broccoli doesn’t last that long and so it needs to be used up pretty quickly. We love broccoli but this was clearly needing some improvisation, as serving broccoli as a side every night for a week was not going to hack it with the girls – or Antoine, even if he bought them!

I first discovered that replacing cauliflower with broccoli in this velvety Crème Dubarry soup is exquisite;
Antoine thinks it’s even better with broccoli, convinced there’s cheese in it when there isn’t.
I love playing food games – do you?

Broccoli Hummus – the Recipe

I discovered this wee recipe in a French magazine (last October’s Gourmand).  It caught my eye, as it had simple ingredients. The broccoli was only cooked al dente for 5 minutes, retaining its vibrant colour and flavour and then whizzed together with a lemon zest/juice, parsley, tahini, garlic and oil.

The recipe asked for some pistachio oil (so if you have some, add a tablespoon) but instead of a neutral oil to accompany it, I used olive oil and added some sesame seeds.

THAT’S IT ! So, thanks to Antoine for doing the grocery shopping. I love it when we’re presented with delicious challenges like this, don’t you?

As you can see from the ingredients, this recipe just happens to be not just vegetarian but it’s also VEGAN, DAIRY-FREE, GLUTEN FREE (as long as you serve it with GF munchies) and sugar-free.

How to Serve Broccoli Hummus

Serve with crusty French bread, crackers, toasted pita bread, tortilla chips, potato chips, potato wedges or oatcakes.
(I love this gluten-free all oatmeal oatcake recipe from Christina’s Cucina).

Leftovers? Toss Broccoli Hummus in Pasta

Ensure that any leftovers are sealed tight in a jam jar and covered with a little olive oil to retain its freshness.

It’s so incredibly tasty that I even tossed it in pasta with some of the leftovers. Just add a little extra olive oil and a little of the pasta water.

Green Vegetable Hummus

Don’t have fresh broccoli?

Then frozen would work so well with this recipe too. I’ll leave you to tell me in the comments below if you find a good alternative if you don’t have fresh broccoli. It’s all part of the most delicious, creative challenges in the kitchen!

 

broccoli hummus recipe

Broccoli Hummus Recipe

4.84 from 6 votes
Broccoli Hummus Recipe
Broccoli Hummus
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

A quick and easy healthy spread replacing the traditional chickpeas with broccoli

Course: Appetizer, Snack
Cuisine: French
Keyword: broccoli, hummous, hummus,
Servings: 8 people
Calories: 114 kcal
Author: Jill Colonna
Ingredients
  • 250 g (9oz) broccoli florets
  • 2 cloves garlic roughly chopped
  • 1 unwaxed lemon, zest & juice
  • 75 ml (3 fl oz) olive oil (or 5 tbsp)
  • 2 tbsp tahini (or almond/pistachio butter)
  • 2 tbsp fresh parsley
  • 1/2 tsp each of salt & pepper to taste
  • 1 tbsp toasted sesame seeds (optional), for decor
Instructions
  1. Cut the broccoli into florets and cook in salted boiling water for just 5 minutes. Remove with a slotted spoon or sieve and place in a mixer or food processor.

  2. Add to the mixer all the other ingredients: lemon zest and juice, the tahini (or other nut butter), parsley, salt and pepper. Gradually add the oil while blending the lot in the mixer.

  3. Transfer to a serving dish. Top with sesame seeds (if using), dribble on some extra olive oil and garnish with extra parsley.

Recipe Notes

Serve with crusty bread, oatcakes or crackers (for those following a gluten-free diet, serve with your favourite gluten-free bread, crackers or oatcakes.)

This broccoli hummus is also excellent as a pasta sauce - just add a little more olive oil and a little of the pasta cooking water.

Can keep for up to 5 days if stored in a sealed jar and topped with olive oil in the fridge.

Jill Colonna

MadAboutMacarons.com

 

 

8 replies
  1. Lous K
    Lous K says:

    5 stars
    Jill, we all adored your broccoli hummus. My husband and guests said it was the best guacamole they had in years! The surprise was huge when I told them that it was broccoli hummus.
    I used a roasted almond/hazelnut paste which went very well with the rest of the ingredients. Chapeau!

    Reply
    • Jill Colonna
      Jill Colonna says:

      That’s so funny they called it gaucamole! Love it. We could call it that too, really 😉 Thanks for sharing your lovely feedback, Lous.

      Reply
  2. cJ
    cJ says:

    4 stars
    I found your recipe while in search of a way to use up some broccoli and loved the idea. As I often do, I put my own twist on it as I also had some chickpeas that were prime for hummus. I had 350 gr of broccoli and 100 gr of hummus and adjusted the other quantities, added guajillo and a smidge of chipotle powder (we like a little spice). The one thing I did not follow was your amount of olive oil…it seemed like a lot. I used 4T while making nearly twice the amount. I love the pasta idea and put part of it in the freezer to use with pasta later. Thanks!

    Reply
    • Jill Colonna
      Jill Colonna says:

      So glad this inspired you to make a completely different recipe of your own! If you were adding this to already made hummus, then it’s normal that you’d want less olive oil as it’s already in the hummus. Like your spicy additions.

      Reply
  3. Christina Conte
    Christina Conte says:

    5 stars
    What a fantastic idea! I love making homemade hummus, too, and this would be lovely alongside a bowl of the traditional, giving two nutritious options to snack on! Thanks for including my oatcake recipe as I can see how delicious they’d be together!

    Reply
    • Jill Colonna
      Jill Colonna says:

      Great idea putting them both together, Christina – yes, I love your oatcake recipe! With the lovely weather just now, I’m also wishing I had some potato chips to dip into it too!

      Reply
  4. Katy
    Katy says:

    5 stars
    I love broccoli and never thought about making hummus out of it. Looks super! Thanks for the recipe, Jill. I’ve made some homemade bread and love the idea of spreading it on my loaf out of the oven!

    Reply

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