Broccoli Black Bean Hummus and The ADA Vegetarian Cookbook Review
Prep time
Total time
A super healthy hummus with the addition of black beans and broccoli! (Yes broccoli!)
Serves: 12
  • 3 cups broccoli florets
  • 1 (16-ounce) can chickpeas,
  • Well rinsed and drained
  • 1 cup plain, fat-free yogurt
  • ¼ cup tahini (sesame seed paste)
  • 2 cloves garlic, roasted
  • 3 each scallions, minced
  • 2 teaspoons Tabasco sauce
  • ½ teaspoon cumin, ground
  • 1 teaspoon kosher salt
  • Juice of 1 lemon or lime
  • 1 (16-ounce) can black beans, well rinsed and drained
  1. Trim broccoli into small florets, reserving stems for another use.
  2. Steam florets over boiling water for 3–4 minutes until still crisp, rinse under cold water and reserve, or microwave on high in about ½ inch water for 2 minutes and rinse under cold water. Set aside.
  3. Place 1 cup of the cooked broccoli in a food processor fitted with the standard blade. The additional 2 cups will be added later.
  4. Add all ingredients except the black beans in the food processor and process until fairly smooth but still showing some pieces.
  5. Add the remaining broccoli florets, saving a few for garnish, and the black beans. Process using the pulse button, once or twice only until incorporated.
Recipe by What Jew Wanna Eat at