• Preparation: 5 minutes
  • Servings: 2 people

The hummus recipe made with broccoli stems stems from the intention to reuse a part of this type of cabbage that is usually thrown away. It is therefore an “anti-waste” preparation, perfect for filling sandwiches, wraps, excellent for dressing cold first courses, delicious as an accompaniment sauce for meats, fish or other vegetables.

Broccoli stem hummus is ideal for a healthy aperitif if spread, for example, on croutons or triangles of wholemeal wraps. For an even more delicious version, you can add dried tomatoes cut into small pieces.


  • 2 pre-cooked broccoli stalks
  • lemon (the juice)
  • pinch of salt
  • to taste black pepper
  • tablespoon tahini
  • tablespoon extra virgin olive oil


  1. After cooking and letting the broccoli stems cool (I recommend steaming them, but it is okay to cook them in boiling water too) put them in the food processor container.
  2. Season with oil, salt and pepper and mix.
  3. Add the tahini, the lemon juice and blend everything.
  4. The consistency must be rather thick, but if you want to use it as a sauce for pasta it is better to add a teaspoon of water before blending to make it creamier.

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