I-Heart-Broccoli Hummus

Lately I’ve been experimenting with different varieties of hummus.  A lot of vegans, myself included, keep this Middle Eastern dish on regular rotation due to it’s nourishing properties and almost effortless prep.  I like to make a batch on Sunday for example, to have around throughout the week or pack as a healthy work lunch.  To keep it from getting old, however, it’s nice to change things up a bit by playing with different flavors.

So when I first heard about broccoli hummus, I got SUPER excited, as broccoli is one of my favorite vegetables.  I’ve tried a few different recipes, and believe it or not my fave happens to be bean free.  That’s right, a chickpea-free hummus.  Not surprisingly the original recipe comes from raw maven Gena over at Choosing Raw.  However, the version I like best was adapted by Ricki at dietdessertndogs, as I tend to agree with her philosophy on garlic and hummus (these two were meant to go together).

Broccoli Hummus

Ingredients:

*Although this was meant to be a raw recipe, you could also try steaming the broccoli first.  I prefer the flavor of steamed broccoli so I did this the first time I tried it.  I’ve since tried the raw version as well, and both are good–though I imagine the raw variation probably lasts a little longer.

SOO GOOD!