This broccoli hummus 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.
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.
- 2 cups roasted broccoli
- 1 cup chickpeas
- ½ teaspoon garlic powder
- 2 Tablespoons olive oil
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Add all ingredients to a blender or mini food processor and combine until smooth.