Making a broccoli dip is a delicious way to enjoy this vegetable. The broccoli is roasted then pureed along with a handful of ingredients and turned into a creamy, delicious hummus.
Why you will love this recipe
Broccoli has 2 distinct parts – there are the bright green florets and then there is the broccoli stem. The latter is actually my favourite part of broccoli. It’s crunchy, juicy and slightly nutty in flavour, a bit like kohlrabi, another fabulous though somewhat underrated vegetable. This recipe uses both the broccoli florets as well as the stem. So nothing gets wasted!
Roasted broccoli tastes a little nutty, quite different from boiled, and is especially delicious paired with garlic (which I roasted alongside the broccoli for even more flavour!).
This hummus with a twist is full of protein as well as veggie goodness.
Broccoli dip ingredients
Apart from the broccoli and garlic (which is also roasted for added sweetness and flavour) this broccoli dip recipe contains a small amount of chickpeas for bulk and creaminess. I used canned chickpeas (drained) but you can prepare your own by soaking overnight and boiling until tender.
I also used low fat natural yogurt but you can use sour cream, Greek yogurt or Skyr instead.
How to roast broccoli
When I roast broccoli I try to make sure I roast not just the florets but also the stem, which becomes sweeter and more flavourful in the oven. That’s why I cut the stem off, peel it and cut in half so that all of its surface gets roasted.
1.To peel the stem place it on top of a cutting board (cut end up) and thinly slice the tough skin off downwards all the way around.
2. I then cut the rest of the broccoli into slices and arrange, along with the stem, on top of a large baking sheet lined with parchment in a single layer.
3. Lastly, I brush the broccoli pieces with oil making sure I cover the entire surface of the florets as they are prone to becoming a little dry in the oven. I season the broccoli and roast in a preheated oven at 190 C for 25 minutes (in this recipe I roasted the garlic along with the broccoli) turning once half way.
4. Remove the vegetables from the oven and set aside for a few minutes to cool before making the dip.
Assembling the recipe
Once cooled simply place the broccoli and garlic (peeled) in the blender along with the other ingredients and puree until smooth and creamy.
Adjust the seasoning if needed and chill for 30 minutes before serving if possible.
Expert tips and FAQs
- Brush the broccoli slices with the oil thoroughly and roast in a single layer.
- Use either canned or soaked then cooked chickpeas.
- Extras: Use cayenne pepper for a bit of heat if you like and serve with a drizzle of walnut oil.
- Serving suggestions: with nachos, naan bread, pita bread, or in wraps along with other ingredients.
- Best served chilled. Refrigerate, covered, for up to 2 days.
- Not suitable for freezing.
You might also like
- Creamy Roasted Cauliflower Dip with Garlic
- Vegan Beetroot Hummus Recipe
- Roasted Celery Root Puree with Horseradish
- Roasted Kale Dip with Avocado
Check out also this collection of easy vegan salads.
Keep in touch
If you make this broccoli dip I’d love to know how it turns out for you. Let me know in the comments below, thanks!
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Roasted Broccoli Dip Recipe
Equipment
- Large baking sheet
- Blender
Ingredients
- 350 g broccoli approx. 1 small broccoli, weight after peeling the stem
- 140 g canned chickpeas drained, rinsed
- 3 garlic cloves
- 1.5 tbsp lemon juice
- 4 tbsp natural yogurt or sour cream/Skyr/Greek yogurt
- 3 tbsp vegetable oil or mild tasting olive oil
- 1/4 tsp onion granules
- Sea salt and pepper to taste
Instructions
- Preheat the oven to 375 F/ 190 C/ gas mark 5. Line a large baking sheet with parchment.
- To prepare the broccoli cut then peel the stem by placing it on top of a cutting board (but end up) and thinly slicing the tough skin off downwards all the way around. Cut the rest of the broccoli into slices and arrange, along with the stem and garlic cloves, on top of a large baking sheet lined with parchment in a single layer. Brush with oil making sure to cover the entire surface of the florets as they are prone to becoming a little dry in the oven. Season the broccoli and roast in the centre of the oven for 25 minutes turning over half way and brushing with a little more oil if necessary.
- Remove from the oven and set aside to cool for a few minutes.
- Once cooled simply place the broccoli and garlic (peeled) in the blender along with the other ingredients (including any remaining oil) and puree until smooth and creamy.Adjust the seasoning if needed and chill for 30 minutes before serving if possible.
Notes
- Brush the broccoli slices with the oil thoroughly and roast in a single layer.
- Use either canned or soaked then cooked chickpeas.
- Extras: Use cayenne pepper for a bit of heat if you like and serve with a drizzle of walnut oil.
- Serving suggestions: with nachos, naan bread, pita bread, or in wraps along with other ingredients.
- Best served chilled. Refrigerate, covered, for up to 2 days.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
This is such a good idea!!
Thank you Kat:)
Brilliant idea! I love broccoli stems, and as you say they are very much underrated. I had a friend a uni who would actually break off the broccoli stem in the shop so he didn’t have to pay for it! I really can’t understand why it is so often discarded. I can imagine they must add a wonderful flavour to hummus…and as a bonus you can sneak extra vitamins into your little ones! Eb x
Thanks Eb, there is so much unnecessary waste especially when it comes to vegetables, broccoli is just one example.
Gosh I would never have thought of using the stems up in this way, although i do eat quite a lot of the stem anyway. This is a great no food waste recipe.
Thanks Jacqui, glad you like it:)
I have to admit to being guilty of using just the florets in stir-fries and such, but saving the stems for stock. I absolutely love this idea, though: first, what a perfect way to disguise veggies! And second, it’s a far more imaginative use of those poor, neglected broccoli stems than mine! #CookBlogShare
Thanks Michelle, you are very kind, I use them in soups etc too, only once in a while I think it’s nice to do something different:)
What a fantastic idea of using broccoli stalks in houmous. I love broccoli and tend to use just the florets apart from when I’m making soup and then I use the stalks too. x
Thank you Cat, glad you like this recipe idea:)
I love broccoli stems but the rest of my family don’t. This is a great idea of how to use them!
Thanks Corina, it’s like that with my family too.
Ooo this looks so delicious! We actually all love broccoli stems in this house so they never get wasted but I love your idea of making humous with them!
Thank you Vicki, glad you like this recipe idea:)
Wow! I am loving the sound of this one, Monika! So healthy and yummy! Thanks for sharing!
Thank you Jhuls!
!!! ?Toll seht sehr gut aus !!!! darf-ich teilen !!!
Thank you:)
Thank you:) !!! al na de middag !!! Gelieve te glimlachen !!! (* L *)
Vielen Dank: )Vielen Dank: )
Bitte schön
sie sprechen wohl deutsch
that’s google translate speaking good German:)
but very nice and nice of them thank you very much, I thought it only loud, because of their before name, thank you very much and have a nice week,(*L*)!!!