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If your child won’t eat broccoli or you’ve been looking for different ways to serve it, give this hummus a try! It’s also a great way to pack in a lot of nutrition for babies and kids.

close up shot of broccoli hummus in a white bowl with drizzle of oil.
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Broccoli hummus for kids

Traditionally, hummus is made from garbanzo beans and tahini. However, this iconic dip is incredibly versatile with endless possibilities. 

Coming up with unique combinations is my jam and and as a result, I discovered a basic formula for making ANY bean and yogurt based dip using whatever beans and vegetables you have on hand! I share all my secret tips and tricks in my Veggie-Centered Delights cookbook.

I especially love hummus because it’s an easy way to incorporate more fiber, iron, protein, vegetables, and fat into my kids’ diets. And if you have a picky eater, dips can really encourage your child to try foods that they wouldn’t have otherwise.

You actually can’t taste the broccoli that much in this recipe, so it may serve as a great stepping stone or bridge to accepting this mini tree (yup! even using these two simple words, as silly as it may seem, could pique your child’s interest).

And if you have extra broccoli that needs to be used up, give this broccoli smoothie a try too!

Related: Healthy Broccoli Recipes for Kids

toddler pushing bowl away

Is your toddler becoming picky?

Arm yourself with these strategies that will transform your mealtimes!

Ingredients

all the ingredients laid out on a white background.

Broccoli – Can use fresh or frozen. If using the latter, there’s no need to thaw prior to cooking. Steaming will be the easiest, but you can also steam roast.

Related post: How to cook broccoli perfectly every time!

Chickpeas If not using canned then be sure to cook it first. Here’s everything you need to know cooking and serving chickpeas to babies.

Almond butter – I know this may sound odd or crazy, even, to pair broccoli with a nut butter, but let me tell you a little story. My son absolutely refused to eat broccoli for 4+ months no matter how many times I offered it to him. And one day, out of frustration and exhaustion, I simply smeared his favorite condiment on it, and to my utmost surprise, he gobbled it up. And even signed for more! 

Perhaps you may want to give it a try?

The almond butter also adds flavor and creaminess to the hummus.

Extra virgin olive oil – Always choose cold-pressed for the best flavor.

Garlic and lemon – As everyone’s preferences differ when it comes to these two, start with less and add more to taste.

Spices – introduce these to your baby from the start!

Instructions

All the ingredients added to a blender on the left and blended on the right.
  1. Add all the ingredients to a food processor/blender.
  2. Blend, scraping down the sides as you go and adding more water to desired consistency.
  3. Add more lemon juice or garlic to taste.

Tips for Success

  • Want the smoothest hummus? I highly recommend using a high-powered blender. I’ve had mine for over 7 years, and it’s hands down my #1 workhorse. Worth every penny!
  • Don’t be afraid to make this your own. Try the recipe as is first and then feel free to swap out with whatever beans and spices you want to pair with broccoli.

How to serve hummus to babies

on the left a plate for 6-8 month old baby with hummus toast strip, broccoli floret, moon shaped butternut squash and on the right for 9-12 months, dice the same foods.

Babies have tiny bellies so we need to make every bite count. This hummus contains IRON, healthy fat, a vegetable, and a flavor punch.

You can simply preload onto a spoon and place on tray/table/plate or hand it to them. These spoons are absolutely perfect and, in my opinion, essential for baby led weaning.

If you keep the consistency on the thicker side, this will make it easier for them to scoop up with their hands as well.

How to serve hummus to toddlers

Besides serving this hummus as a dip, spread onto a tortilla with various mix-ins (e.g. shredded chicken, veggies, tofu, salmon) and now you have a broccoli hummus wrap! 

Broccoli hummus pasta is another option, too! Simply thin out the hummus with water or broth and combine with cooked pasta! 

Or add to grilled cheese!

Broccoli is generally a vegetable that kids really need a lot of exposure to. I know we want so much for our children to eat this nutritious vegetable, but don’t pressure them. It will only backfire.

Instead, continue playing the long game and offering in different ways. Here are some recipes you can try.

Frequently Asked Questions

My child is allergic to almonds, what can I substitute with?

You can use smooth peanut butter or another tree nut butter, like cashew, if there’s no allergy. Otherwise, try tahini, sunflower seed or pumpkin seed butter.

Can I make this without chickpeas?

You bet! White beans work equally as well in this recipe.

How to store leftovers?

Transfer to an airtight container and keep in the fridge for up to 5 days. The hummus will become less green (and more yellow) over time and that’s to be expected. Will still taste just as good!

Can I freeze hummus?

Absolutely! In fact, I encourage you to do so. You’ll have a nutritious spread/dip that you can simply pull out and thaw in the fridge overnight.

I like to store in single serving portions using this freezer tray. Will keep for up to 3 months.

More Veggie-Loaded Hummus Recipes

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

5 from 5 votes

Broccoli Hummus Dip

If your child won't eat broccoli or you've been looking for different ways to serve it, give this hummus a try! It's also a great way to pack in a lot of nutrition for babies and kids.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6
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Equipment

Ingredients 

  • 15 ounce can no-salt-added chickpeas, rinsed and drained
  • 1 cup cooked broccoli, (115g)
  • 2 tablespoons almond butter (see note)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/2-1 teaspoon minced garlic
  • 3 tablespoons extra virgin olive oil
  • 1-2 tablespoons lemon juice
  • water to thin out to desired consistency, if needed

Instructions 

  • Add all the ingredients to a blender and blend until smooth. You will need to scrape down the sides a couple of times. Add more water to desired consistency.
  • Taste and add more lemon juice, if you desire a brighter flavor profile. I like to use 2+ tablespoons.

Notes

Feel free to substitute with peanut butter or tahini.
 

Nutrition

Calories: 164kcal | Carbohydrates: 12g | Protein: 5g | Fat: 11g | Sodium: 16mg | Fiber: 4g
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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Recipe Rating




2 Comments

  1. 5 stars
    This is my first time making a veggie hummus and it came out great! I saw on another page a note about adding hummus to grilled cheese (brilliant suggestion, btw) which brought me here. I keep pre-cooked frozen broccoli on hand at all times, so I used that (thawed) and followed the recipe as written. I used natural, no salt PB (though I’d like to try tahini in the future!). The grilled cheese was delicious – the whole family agreed. Can’t wait to try other ways to serve this hummus.

    Have you had any success freezing hummus?

    Thanks!