Broccoli-stem hummus will be your new favorite spring dip


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We’re all about celebrating the under-loved parts of our fruits and veggies, most importantly the broccoli stem. This waste-free recipe comes to us from Michelle Aronson, the power lady behind Farmbelly. We guarantee that it’s a game changer!

While most of us have been taught to just cook with the florets on a broccoli crown, those bodacious stems are seriously delicious and versatile, with a taste and texture similar to kohlrabi. I like to first peel the stems, then slice them up and toss with olive oil and flaky sea salt for veggie platters, or I’ll simmer them until tender to make a puree or to whip up my newest obsession… broccoli-stem hummus!

Whoever said hummus has to have chickpeas needs to try this recipe, which is ridiculously light and fluffy and chock full of flavor thanks to all the fresh herbs, lemon, garlic and broccoli stems. So here’s to re-thinking food waste and the ways we utilize every part of our hard-earned fruits and veggies, and here’s hoping y’all will give this recipe a chance! 


  • 2 c peeled and chopped broccoli stems

  • 1-2 garlic cloves

  • 1⁄4 c tahini

  • Juice of 1 lemon

  • 3 Tbsp olive oil

  • 1⁄2 c chopped fresh herbs (we like thyme or oregano!)

  • 1⁄2 tsp kosher salt


  1. Bring a pot of salted water to boil. Add your broccoli stems and boil for 5 minutes, or until tender.

  2. Drain the vegetables and plunge them into an ice bath.

  3. Drain the stems again and place them in a food processor along with the garlic, tahini, lemon juice, olive oil, chopped herbs, and salt.

  4. Process the mixture until smooth, stopping to scrape down the sides if needed.

  5. Taste and adjust seasoning as needed. Enjoy!

Recipe notes

If you grow broccoli at home and your florets start going to flower, pick those lovely flowers and garnish all your dishes with them. Experiment with different herbs and spices in your hummus, like parsley, tarragon, chives, cumin, paprika, za’atar, or whatever you like! 

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