Broccoli Rabe Pesto Hummus Dip

Recipe Info

  • Servings: 16
  • Prep Time: 20 minutes


  • 1/2 bunch broccoli rabe
  • 1/3 cup pine nuts, toasted
  • 1 small garlic clove, minced
  • 1/4 cup parmesan, grated
  • 1/3 cup plus 3 tablespoons cold pressed, extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup tahini
  • 1 lemon, juiced
  • 1/2 teaspoon ground cumin
  • 1 15 oz can chickpeas, rinsed
  • 2 tablespoons water



  1. Using a knife, trim lower 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 ⅓ cup extra virgin olive oil. Process until smooth.
  6. Add dash of salt and optional red pepper flakes.
  7. Pour pesto into a bowl and mix in remaining pine nuts, set aside.
  8. In a clean food processor, combine tahini and lemon juice and process until well combined, making sure to scrape the sides.
  9. Add 3 tablespoons 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.
  10. 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.
  11. To obtain the desired consistency, while food processor is running, add 1-2 tablespoons water as needed.
  12. Spoon hummus into medium sized bowl.
  13. Top hummus with reserved pesto, mix if desired, and serve!