Broccoli and Black Bean Hummus

  • Yield: 6 to 8 servings


1/2head broccoli cut into florets (3 cups)
1 (16-ounce) can chickpeas, rinsed and drained
1cup plain fat-free yogurt
1/4cup taini paste*
2 garlic cloves, minced
3 scallions, minced
2teaspoons Tabasco sauce
1teaspoon ground cumin
1teaspoon kosher salt
Juice of 1 lemon or lime
1/2cup drained canned black beans, well-rinsed and drained
1tablespoon minced cilantro, optional


  1. Steam florets over boiling water for 3 to 4 minutes; they should remain crisp. Alternatively, place in a microwave-safe dish with 1/2-inch water, cover lightly and cook on high (100 percent) power 2 minutes. Rinse under cold water and set aside.
  2. Place 1 cup cooked broccoli in food processor fitted with the metal blade; reserve the rest.
  3. Add all ingredients except the reserved broccoli, black beans and cilantro; process for 20 to 30 seconds or until fairly smooth but still showing some small pieces.
  4. Add the reserved broccoli florets, saving a few for garnish, and the black beans. Process using quick on-off pulses until beans and broccoli are incorporated and form a coarse paste. Add cilantro, if using, and pulse to incorporate. Place in serving bowl and garnish with remaining broccoli florets.
*Tahini or sesame seed paste is available in most supermarkets in the ethnic foods section as well as in all natural food stores and Middle Eastern markets.

Nutritional Info *per serving

  • Calories 224
  • Fat 7g
  • Cholesterol .69mg
  • Sodium 682mg
  • Carbohydrate 30g
  • Protein 13g