You are here: Home » Recipes » Broccoli and Black Bean Hummus Broccoli and Black Bean Hummus Recipe by Relish Contributor Yield 6 to 8 servings The addition of broccoli makes this dip more healthful. PrintEmail Ingredients 1/2 head broccoli cut into florets (3 cups)1 (16-ounce) can chickpeas, rinsed and drained1 cup plain fat-free yogurt1/4 cup taini paste*2 garlic cloves, minced3 scallions, minced2 teaspoons Tabasco sauce1 teaspoon ground cumin1 teaspoon kosher salt Juice of 1 lemon or lime1/2 cup drained canned black beans, well-rinsed and drained1 tablespoon minced cilantro, optional Instructions 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. Place 1 cup cooked broccoli in food processor fitted with the metal blade; reserve the rest. 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. 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.