Broccoli and Black Bean Hummus

  • Yield 6 to 8 servings

The addition of broccoli makes this dip more healthful.


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



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