The Best Roasted Broccoli Hummus

Y’all. I’m obsessed with how fresh, roasted, and flavorful this Roasted Broccoli Hummus is!

I made this in part of my themed charcuterie board for St. Patrick’s Day because I was inspired to find a way to make GREEN hummus. And I thought… Broccoli! THEN I thought… Roasted broccoli. Yum!

So, I went to work on it. And I mean, it turned out SO good. You get a hint of charred flavor from roasting the broccoli, which gives it a unique taste that’s so worth it. So here I am to share it with you!!

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First, get your ingredients.

• Broccoli Florets
• Can of Chickpeas
• Avocado Oil
• Olive Oil
• Garlic
• 1 Avocado
• Tahini or Peanut Butter
• Fresh Cilantro
• Fresh Parsley
• 1 Lemon, or Lemon Juice
• Ground Cumin
• Salt
• Pepper

Now, put it all together!

1. Start by prepping your broccoli. If it isn’t already cut into florets, go ahead and chop away. Place the broccoli florets onto a prepared cooking sheet with parchment paper. Drizzle avocado oil over the broccoli, and add your salt and pepper. Mix to coat it all. 

2. Roast the broccoli in the oven. With your oven pre-heated at 400, put your cooking sheet into the oven at mid-level. Roast for 20 to 30 minutes, flipping halfway through.

3. Meanwhile, begin adding your other ingredients to a food processor. 

4. Remove broccoli from the oven. Let it cool slightly, then add this to the food processor along with everything else. 

5. Pulse until smooth and serve!

And there you have it! This hummus was so easy to make, and it tastes delicious. I can’t wait for you to try it. Don’t forget to tell me what you think!

The Best Roasted Broccoli Hummus

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Author: Julie Coffin

Ingredients

Ingredients

• 2.5 C. Broccoli Florets, cut small
• 1 15oz Can of Chickpeas, rinsed and drained (reserve the liquid)
• ⅓ C. Chickpea Water Reserve
• 1 T. Avocado Oil
• 2 T. Olive Oil
• 2 Cloves Garlic, minced
• 1 small Avocado
• ⅓ C. Tahini or Peanut Butter
• ¼ C. Cilantro, loosely packed
• ¼ C. Parsley, loosely packed
• Juice of 1 Lemon
• 1 T. Ground Cumin
• ½ t. Salt
• ½ t. Pepper

Instructions

Instructions

1. Preheat oven to 400 degrees. Line a cooking sheet with parchment paper.
2. Add the broccoli florets to the cooking sheet, and toss with avocado oil and salt and pepper to taste.
3. Roast the broccoli in the oven for 20 to 30 minutes, flipping halfway through.
4. While the broccoli is roasting, drain and rinse the chickpeas while making sure to reserve ⅓ C. chickpea water.
5. Add chickpeas, garlic cloves, avocado, tahini or peanut butter, cilantro, parsley, lemon juice, cumin, salt and pepper, and roasted broccoli to a food processor. Pulse until smooth. You may need to do it in batches if your food processor isn’t big enough.
6. Top with a drizzle of olive oil before serving (optional).

Notes

Consider using avocado oil to coat your broccoli before roasting unless your olive oil has a smoke point of above 400 degrees. If heating olive oil past its smoke point, it releases toxic smoke. The toxic smoke is low harm, however, I try to avoid it when cooking at high temperatures as a good standard.