Broccoli-Avocado-Hummus Dip

Broccoli-Avocado-HummusHave I told you yet about my love affair with avocados? Have I mentioned how great it is that this whole food can make a dish creamy and luscious without added oil? Have I talked about how deliciously flexible they are and how great they taste  with everything from tomatoes to butternut squash to sandwiches?

Oh, yeah. It looks like I covered that pretty well.

Ok, so on to this delicious dip.


Broccoli-Avocado-Hummus Dip

We like hummus a lot. It’s a great travel food. It tastes yummy on sandwiches, as a dip, or in wraps. And it’s really good for you.

But sometimes we want a change, and this Broccoli-Avocado-Hummus Dip offers a delightful twist on ordinary hummus. It’s guacamole meets hummus. And it’s a great way to sneak some veggies in your day.

About the Garbanzos in This Dip

For this dip, I always use garbanzos (chickpeas) that have been cooked in a crock-pot or an Instant Pot. Slow-cooked garbanzo beans and canned garbanzos are like two completely different beans with completely different textures.  If you’ve never cooked garbanzos in a slow cooker or an Instant Pot, you really need to try it.

Crock-pot cooked garbanzos come out very soft and tender and blend up super creamy.

And canned garbanzo beans … well they just don’t.

If all you have is canned garbanzo beans, may I suggest you make this sandwich spread instead?  And then go get yourself a bag of dry garbanzos so you can enjoy this delicious dip!

Where to buy the best dried garbanzo beans?

Azure Standard carries the ABSOLUTE BEST garbanzo beans (chickpeas) I have ever tasted! They are super fresh and flavorful and always cook up tender and buttery. Once you try them, you’ll never want garbanzo beans from anywhere else.

Broccoli Avocado Hummus Dip

A delightful twist on ordinary hummus.
Prep Time 10 minutes
Total Time 10 minutes
All recipes on are property of jennifer's kitchen and cannot be republished without written permission.


  • 1 3/4 cups diced raw broccoli
  • 2 to 3 cloves garlic
  • 1 1/2 cups cooked chickpeas (garbanzo beans) - drained, see note
  • 1 teaspoon granulated onion
  • 1 teaspoon salt - scant (see note)
  • 1 tablespoon roasted tahini
  • 3 tablespoons lemon juice - scant
  • 1 tablespoon lime juice
  • 1 medium ripe avocado
  • 2 tablespoons minced fresh cilantro
  • 1/4 cup finely diced sweet onion - or sliced green onions – optional


  • Very lightly steam broccoli until vegetables are bright in color and tender, but not too soft.
  • Set aside, uncovered, to cool.
  • Meanwhile, place garlic in food processor and process until chopped fine.
  • Add chickpeas, seasonings, tahini, lemon juice, and lime juice and process until fairly smooth.
  • Add drained broccoli to food processor.
  • Cut avocado in half, remove pit, scoop out flesh, and add to food processor. Process until fairly smooth.
  • Add cilantro and process just until mixed.
  • Stir in onion if desired.
    Serve immediately.


1. I recommend chickpeas cooked  in a crock-pot or an Instant Pot for this dip. Canned chickpeas don't blend up creamy enough. (See note above.)
2. The amount of salt called for is for chickpeas cooked without salt. If your chickpeas contain salt, adjust the amount added accordingly.

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