Broccoli Hummus (Oil-free)

This creamy broccoli hummus is packed with broccoli, white beans, fresh cilantro, lemon, and tahini. It is a quick and straightforward vegan dip that is naturally oil-free, gluten-free, and reliable for snacking, spreading, or adding to bowls and wraps.

Whether you love broccoli or tolerate it, this broccoli hummus is a winner. Straightforward to make, and so convenient for lunches and snacking throughout the week, it’s a recipe to celebrate both deliciousness and good health in one fell swoop.

I fall in to thelove broccolicamp, but my first attempt at this hummus wasa big missyucky. I followed the path of my beet hummus, which has no beans at all, and made an all broccoli hummus.

Oh boy. Not good. Despite extensive blending and augmenting, it was gritty, weird, and not hummus. Back to the drawing board I went.

The winning rendition is scrumptious. Plus, it has heaps of broccoli (3 chopped cups), which is what I wanted (I am all about straightforward and satisfying ways for eating vegetables on the go).

But I also added some beans, namely cannellini beans, which make the resulting hummus incredibly creamy.

Why You’ll Love This Broccoli Hummus

• Creamy without added oil.White beans and tahini create a smooth, rich texture with no olive oil needed.
• Packed with broccoli.A generous amount of broccoli gives this hummus its vibrant color, fresh flavor, and extra vegetable goodness.
• Quick and straightforward.Simply cook the broccoli, add everything to a food processor, and blend until creamy.
• Fresh and flavorful.Lemon, cilantro, garlic, and cumin make every bite bright, savory, and satisfying.
• Versatile.Serve it as a dip, spread it on sandwiches and wraps, or add a generous spoonful to grain bowls and salads.
• Allergy-friendly.This broccoli hummus is naturally vegan, gluten-free, nut-free, egg-free, dairy-free, and oil-free.

Ingredients for the Broccoli Hummus

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Broccoli florets:The star of the recipe. Small pieces of stem are fine to include, too, provided they are tender.
• White beans:One 15-ounce (425 g) can of rinsed and drained white beans makes the hummus extra creamy and satisfying.
• Fresh cilantro:Adds a bright, herbaceous flavor that complements the broccoli.
• Freshly squeezed lemon juice:Brings acidity and freshness while balancing the richness of the tahini.
• Tahini:Gives the hummus its classic sesame flavor and smooth, creamy consistency.
• Water:Helps the ingredients blend into a light, silky dip without the need for oil.
• Garlic:Adds savory depth and a gentle bite.
• Ground cumin:Provides earthy warmth and familiar hummus flavor.
• Salt:Enhances and balances all of the other flavors.

Steps for Making the Broccoli Hummus

Note that the complete instructions are also in the recipe card below.

• Place the broccoli in a large saucepan fitted with a steamer basket and filled with about 1 inch of water. Cover and turn heat to high.
• Steam the broccoli until it is very tender (about 7 to 10 mins) but still a vibrant green.
• Remove broccoli from basket and let cool for at least 5 minutes, and the transfer to a blender or food processor.
• Process until finely chopped. Add the remaining ingredients, except the water, to the blender or food processor; process until completely smooth, stopping to scrape sides of bowl periodically.
• If hummus is too thick, add a few teaspoons of water at a time until desired consistency is reached.
• Adjust seasonings to taste.If desired, drizzle with a bit of extra tahini and a sprinkle of chopped cilantro.

Serving Suggestions

Serve this creamy broccoli hummus as a dip with fresh vegetables, crackers (like my straightforward no-rolloat crackersoralmond crackers), toasted pita ornaan, ortortilla chips. It is also satisfying spread on sandwiches, wraps, toast, and veggie burgers.

For a plain lunch or snack, add a generous spoonful to a grain bowl, salad, or baked potato. You can also serve it as part of a snack board with sliced cucumbers, carrots, radishes, cherry tomatoes, and your go-to gluten-free crackers.

For the reliable flavor and texture, serve the hummus chilled or at cool room temperature.

Ingredient Substitutions

• Broccoli:Replace the broccoli with an equal amount of cauliflower. The flavor will be milder, but the hummus will still be creamy and satisfying.
• White beans:Use an equal amount of rinsed and drained chickpeas in place of the white beans. Chickpeas (aka garbanzo beans) will give the dip a slightly firmer, more traditional hummus texture.
• Tahini:Replace the tahini with an equal amount of nut butter or seed butter such assunflower seed butter,pumpkin seed butter,almond butter,or cashew butter, preferably one with no added sugar. You can also omit it altogether and add a few extra tablespoons of water, as needed, to achieve a smooth, creamy consistency.
• Cilantro:Substitute an equal amount of fresh parsley for a milder, more neutral herb flavor.
• Fresh garlic:Replace the fresh garlic with 1 to 2 teaspoons of garlic powder, depending on how garlicky you like your hummus.
• Fresh lemon juice:Bottled or ready-to-use lemon juice can be used in the same amount.
• Cumin:Replace the cumin with a go-to savory dried herb or spice, such as smoked paprika, chili powder, dried dill, za’atar, or Italian seasoning. Begin with a small amount and adjust to taste.

Enjoy!

More Satisfying DIY Vegan Spreads:

• Oil-free Tapenade
• DIY Almond Butter
• 4-Ingredient Chickpea Flour Mayonnaise
• Straightforward Cashew Mayonnaise
• Vegan Cashew Boursin Cheese
• Lemony Arugula Walnut Spread
• Green Pea Guacamole (No Avocados)