Making a favorite snack at home is easier than you think. This Homemade Broccoli Hummus Dip sneaks a generous portion of healthy greens into a protein-packed spread. Seasoned with garlic, cumin and a touch of tahini, it becomes a rich, creamy, dippable plant-based treat the whole family will enjoy.
If you want a healthy snack with simple, pronounceable ingredients that kids will actually eat, this Italian Nonna-inspired green hummus is a perfect option. It’s flavorful, nutritious, and easy to make.
Hummus is a classic, versatile dip: low in fat and calories, it carries seasonings beautifully. The name “hummus” comes from the Arabic word for chickpea, the dip’s primary ingredient. Traditional hummus combines cooked chickpeas with tahini, lemon juice, garlic and salt; this version adds broccoli for color, nutrients and a mild, pleasant flavor.
Simple recipes like hummus have traveled across cultures because they work so well. This broccoli variation keeps the familiar creaminess while adding extra vitamins and a subtle vegetable taste that pairs beautifully with garlic and cumin.
Hummus’s popularity has spread worldwide, and it’s easy to see why—delicious, adaptable, and a great way to introduce more vegetables to picky eaters.
Kids love dips, and using hummus is an effective way to serve vegetables like broccoli in a form they’ll accept. Roasted or steamed broccoli blends smoothly and takes on the seasoning, making the dip mild, nutritious and approachable.
Thanks to a helpful tip shared by a fellow home cook, this recipe makes it easy to slip more greens into family meals without fuss. The result is a creamy, flavorful hummus that holds up well as a snack, appetizer or party dip.
Nonna’s Homemade Broccoli Hummus Dip
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Ingredients
- 1 12 oz bag fresh broccoli florets
- 2 tsp olive oil
- salt & pepper, to taste
- 1 15 oz can garbanzo beans (chickpeas), drained & rinsed
- 2 tsp olive oil
- 1/2 tsp cumin
- 1/2 tsp garlic powder (add more to taste if needed)
- 2 tbsp sour cream
- 1/2 tsp tahini
- olive oil, for drizzling (optional)
Instructions
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Steam the broccoli until tender. Transfer to a mixing bowl, toss with 2 tsp olive oil, season with salt and pepper, and let cool.
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In a food processor fitted with the blade, add the cooled broccoli, drained chickpeas, 2 tsp olive oil, cumin, garlic powder, sour cream and tahini. Pulse on and off until smooth and well combined, a few minutes as needed.
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Transfer the hummus to an airtight container and chill at least 30 minutes to let flavors meld.
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Taste and adjust seasoning with additional garlic, salt or pepper if desired.
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Serve in a bowl, drizzle with a little olive oil if you like, and enjoy with pita chips, crackers, baguette slices or fresh vegetables.
Notes
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