This broccoli hummus recipe is easy to make, especially if you have leftover roasted broccoli. It works great as a kid-friendly dip for veggies but works equally well as a spread for sandwiches or wraps.

Ingredients in Broccoli Hummus

Roasted Broccoli– I prepared this recipe with pre-made roasted broccoli. If you do not have extra roasted broccoli laying around, you can make some solely for this recipe. To do so, chop your broccoli into bite-sized pieces. Toss in olive oil, salt and pepper and roast at around 400 degrees for about 20 minutes or until your broccoli is done.

Chickpeas– you will need canned chickpeas/garbanzo beans.

Garlic Powder– I prefer to use garlic powder instead of minced, raw garlic in this broccoli hummus as I feel it provides a lighter, more evenly blended flavor, without the “raw” garlic taste, especially as this dish is not cooked.

Olive Oil

Dijon Mustard-I used this one

Honey-the honey helps balance to flavor of the broccoli and avoid any bitterness in this hummus recipe.

Kosher Salt

Ground Black Pepper

How to Roast the Broccoli for the Broccoli Hummus

For this dish, I made it with the original intention that you would use leftover roasted broccoli. That makes the recipe super fast and easy and definitely streamlines things. That said, you may not all be nuts like me who always have extra roasted veggies laying around.

In that case, simply toss your broccoli with some olive oil and sprinkle with salt and pepper. Add to an oven at 400 for 20-25 minutes, tossing once halfway through.

Once you have your broccoli ready, simply add it, along with all of the other ingredients to the bowl of a food processor and pulse until your desired texture is achieved.

Store in an airtight container in the refrigerator.