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    Home » Recipes » Appetizers, Sides, Dips

    Roasted Broccoli Dip Recipe

    November 27, 2017 By Monika Last Updated May 23, 2024 26 Comments

    Jump to Recipe

    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. 

    Broccoli dip in green bowl with spoon, nachos, lemon, broccoli and garlic in background.

    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 prepare the 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. 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, brush the broccoli pieces with oil making sure you 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 a preheated oven at 190 C for 25 minutes (in this recipe I roasted the garlic along with the broccoli) turning once half way.

    Sliced broccoli and 3 garlic cloves on top of parchment.

    4. Remove the vegetables from the oven and set aside for a few minutes to cool before making the dip.

    Roasted broccoli pieces and 3 garlic cloves on top of baking sheet lined with parchment.

    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.

    Top down view of broccoli dip in blender.

    Adjust the seasoning if needed and chill for 30 minutes before serving if possible.

    Top down view of broccoli dip with spoon in green bowl and green cloth to the right.

    Top 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.
    Broccoli dip with spoon in green bowl and nachos in background.

    You might also like

    • Creamy Roasted Cauliflower Dip with Garlic 
    • Vegan Beetroot Hummus Recipe
    • Roasted Eggplant Dip (Baba Ganoush) Recipe
    • Roasted Kale Dip with Avocado

    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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    Recipe

    Top down view of broccoli hummus in grey bowl dressed with pistachios and pomegranate seeds.

    Roasted Broccoli Hummus

    This broccoli hummus is made with roasted broccoli and garlic, chickpeas, a few simple spices and refreshing lemon juice for a citrussy finish. Easy to make, vegan, full of goodness and a delicious way to enjoy broccoli a little differently.
    No ratings yet
    Print Pin Rate
    Course: Snack
    Cuisine: gluten free, vegan
    Prep Time: 5 minutes minutes
    Cook Time: 22 minutes minutes
    Cooling the vegetables: 10 minutes minutes
    Total Time: 37 minutes minutes
    Servings: 4 servings
    Calories: 88kcal
    Author: Monika Dabrowski

    Equipment

    • Large baking sheet
    • Blender

    Ingredients

    • 8.82 ounces (250 g) broccoli a mixture of florets and stem, approx. ½ med. broccoli
    • ¾ cup (140 g) chickpeas thoroughly drained
    • 2-3 garlic cloves unpeeled
    • 3 tablespoons lemon juice or to taste
    • 2-3 tablespoons cilantro/fresh coriander finely chopped
    • ⅓ teaspoon cumin and ground coriander each
    • ⅔ teaspoon honey or maple syrup
    • ⅓ teaspoon fine sea salt or to taste
    • 2 teaspoons oil or cooking spray

    Instructions

    • Preheat the oven to 375 F/ 190 C/ gas mark 5. Line a large baking sheet with parchment paper.
    • 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

    Serving: 1serving | Calories: 88kcal | Carbohydrates: 15g | Protein: 5g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 217mg | Potassium: 306mg | Fiber: 4g | Sugar: 4g | Vitamin A: 412IU | Vitamin C: 61mg | Calcium: 48mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    298 shares

    Comments

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    1. Laura says

      May 20, 2023 at 3:08 am

      How do you think this would work with just broccoli stem? I always have left over broccoli stem laying around when I've used the florets for something else.

      Reply
      • Monika says

        May 20, 2023 at 10:53 am

        I think it should be fine.

        Reply
    2. Kat (The Baking Explorer) says

      November 30, 2017 at 10:36 pm

      This is such a good idea!!

      Reply
      • Monika says

        December 01, 2017 at 8:55 am

        Thank you Kat:)

        Reply
    3. Eb Gargano | Easy Peasy Foodie says

      November 30, 2017 at 8:59 pm

      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

      Reply
      • Monika says

        December 01, 2017 at 8:55 am

        Thanks Eb, there is so much unnecessary waste especially when it comes to vegetables, broccoli is just one example.

        Reply
    4. Recipes Made Easy says

      November 30, 2017 at 3:36 pm

      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.

      Reply
      • Monika says

        November 30, 2017 at 7:28 pm

        Thanks Jacqui, glad you like it:)

        Reply
    5. Michelle Frank | Flipped-Out Food says

      November 29, 2017 at 9:33 pm

      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

      Reply
      • Monika says

        November 30, 2017 at 7:57 am

        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:)

        Reply
    6. Cat Sherrin says

      November 28, 2017 at 7:10 pm

      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

      Reply
      • Monika says

        November 28, 2017 at 7:11 pm

        Thank you Cat, glad you like this recipe idea:)

        Reply
    7. Corina says

      November 28, 2017 at 1:59 pm

      I love broccoli stems but the rest of my family don't. This is a great idea of how to use them!

      Reply
      • Monika says

        November 28, 2017 at 7:05 pm

        Thanks Corina, it's like that with my family too.

        Reply
    8. Vicki Montague says

      November 28, 2017 at 1:17 pm

      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!

      Reply
      • Monika says

        November 28, 2017 at 1:39 pm

        Thank you Vicki, glad you like this recipe idea:)

        Reply
    9. Jhuls says

      November 28, 2017 at 5:55 am

      Wow! I am loving the sound of this one, Monika! So healthy and yummy! Thanks for sharing!

      Reply
      • Monika says

        November 28, 2017 at 1:47 pm

        Thank you Jhuls!

        Reply
    10. Nilzeitung says

      November 27, 2017 at 8:22 pm

      !!! ?Toll seht sehr gut aus !!!! darf-ich teilen !!!

      Reply
      • Monika says

        November 28, 2017 at 1:48 pm

        Thank you:)

        Reply
        • Nilzeitung says

          November 28, 2017 at 3:03 pm

          Thank you:) !!! al na de middag !!! Gelieve te glimlachen !!! (* L *)

          Reply
        • Nilzeitung says

          November 28, 2017 at 3:46 pm

          Vielen Dank: )Vielen Dank: )

          Reply
          • Monika says

            November 28, 2017 at 7:10 pm

            Bitte schön

            Reply
            • Nilzeitung says

              November 28, 2017 at 7:21 pm

              sie sprechen wohl deutsch

            • Monika says

              November 28, 2017 at 11:30 pm

              that's google translate speaking good German:)

            • Nilzeitung says

              November 29, 2017 at 1:25 pm

              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*)!!!

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about 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 and delicious, perfect for everyday cooking.

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