Legacy of Passion

Broccoli Rabe Pesto Hummus Dip



1. Using a knife, trim stems off of broccoli rabe, leaving the leafy greens.

2. Add trimmed Broccoli Rabe to a large pot of boiling water, cook for about 2 minutes.

3. Transfer broccoli rabe to an ice-water bath until cool, and drain.

4. Add broccoli rabe, half of the toasted pine nuts, half of the minced garlic, and parmesan into a food processor and process until coarsely chopped.

5. Continue to process while drizzling in 1/3 cup extra virgin olive oil. Process until smooth.

5. Add dash of salt and optional red pepper flakes.

6. Pour pesto into a bowl and mix in remaining pine nuts, set aside.


7. In a clean food processor, combine tahini and lemon juice and process until well combined, making sure to scrape the sides.

8. Add 3 Tbsp olive oil, remaining minced garlic, cumin, and dash of salt. Process to combine, about 2 minutes. Scrape bottom and sides and process for an additional 30 seconds.

9. Add half of the chickpeas and process for 1 minute. Scrape sides and bottom with spatula, add remaining chickpeas, and process until thick and smooth, about 1-2 minutes.

10. To obtain the desired consistency, while food processor is running, add 1-2 Tbsp water as needed.

11. Spoon hummus into medium sized bowl.

12. Top hummus with reserved pesto, mix if desired, and serve!

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