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Broccoli Black Bean Hummus and The ADA Vegetarian Cookbook Review

Amy Kritzer
A super healthy hummus with the addition of black beans and broccoli! (Yes broccoli!)
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Prep Time 15 mins
Total Time 15 mins
Servings 12


  • 3 cups broccoli florets
  • 1 16-ounce can chickpeas,
  • Well rinsed and drained
  • 1 cup plain fat-free yogurt
  • 1/4 cup tahini sesame seed paste
  • 2 cloves garlic roasted
  • 3 each scallions minced
  • 2 teaspoons Tabasco sauce
  • 1/2 teaspoon cumin ground
  • 1 teaspoon kosher salt
  • Juice of 1 lemon or lime
  • 1 16-ounce can black beans, well rinsed and drained


  • Trim broccoli into small florets, reserving stems for another use.
  • Steam florets over boiling water for 3–4 minutes until still crisp, rinse under cold water and reserve, or microwave on high in about 1/2 inch water for 2 minutes and rinse under cold water. Set aside.
  • Place 1 cup of the cooked broccoli in a food processor fitted with the standard blade. The additional 2 cups will be added later.
  • Add all ingredients except the black beans in the food processor and process until fairly smooth but still showing some pieces.
  • 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.
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