Roasted Broccoli Hummus

Top down view of broccoli hummus in grey bowl dressed with pistachios and pomegranate seeds.

This broccoli hummus is made with roasted broccoli and garlic, chickpeas, a few simple spices and refreshing lemon juice for a citrussy finish. Easy to make, vegan, full of goodness and a delicious way to enjoy broccoli a little differently.

Course Snack

Cuisine gluten free, vegan

Prep Time 5

Cook Time 22

Cooling the vegetables 10

Total Time 37

Servings servings

Calories 88kcal

Author Monika Dabrowski

Equipment

Large baking sheet
Blender

Ingredients

8.82 ounces broccoli a mixture of florets and stem, approx. ½ med. broccoli
¾ cup chickpeas thoroughly drained
2-3 garlic cloves unpeeled
3 tablespoons lemon juice or to taste
2-3 tablespoons cilantro/fresh coriander finely chopped
⅓ teaspoon cumin and ground coriander each
⅔ teaspoon honey or maple syrup
⅓ teaspoon fine sea salt or to taste
2 teaspoons oil or cooking spray

US Customary - Metric

Instructions

Preheat the oven to 375 F/ 190 C/ gas mark 5. Line a large baking sheet with parchment paper.
To prepare the broccoli cut then peel the stem by placing it on top of a cutting board (but end up) and thinly slicing the tough skin off downwards all the way around.
Cut the rest of the broccoli into slices and arrange, along with the stem and garlic cloves, on top of a large baking sheet lined with parchment in a single layer. Brush with oil making sure to cover the entire surface of the florets as they are prone to becoming a little dry in the oven. Season the broccoli and roast in the centre of the oven for 25 minutes turning over half way and brushing with a little more oil if necessary.
Remove from the oven and set aside to cool for a few minutes.
Once cooled simply place the broccoli and garlic (peeled) in the blender along with the other ingredients (including any remaining oil) and puree until smooth and creamy.
Adjust the seasoning if needed and chill for 30 minutes before serving if possible.

Notes

Brush the broccoli slices with the oil thoroughly and roast in a single layer.
Use either canned or soaked then cooked chickpeas.
Extras: Use cayenne pepper for a bit of heat if you like and serve with a drizzle of walnut oil.
Serving suggestions: with nachos, naan bread, pita bread, or in wraps along with other ingredients.
Best served chilled. Refrigerate, covered, for up to 2 days.
Not suitable for freezing.

Nutrition