Bowl of creamy avocado hummus topped with paprika, surrounded by beetroot and apple tabbouleh with a drizzle of lemon dressing – a fresh, seasonal side dish.
WRITTEN BY
SERVES:
4 AS A SIDE
Prep Time:
15 MINUTES
Cook Time:

There’s just something about making your own dip that delivers quiet overachiever energy. This Avocado Hummus with Broccoli Tabbouleh is secretly simple but wildly satisfying - think creamy blitzed avo hummus with a crunchy, beetroot-studded tabbouleh that gives broccoli stalks their moment. Homemade > shop-bought. No contest.

INGREDIENTS:

AVOCADO HUMMUS

  • 400g tin chickpeas, drained
  • 2 cloves garlic
  • 2 small avocados
  • 2 Tbsp Greek yoghurt
  • 2 Tbsp tahini
  • ½ tsp ground cumin
  • ½ tsp paprika
  • Juice of 1 lemon
  • Salt and pepper, to taste

BROCCOLI TABLOULEH

  • ½ head of broccoli, including stalk
  • 1 large beetroot (or 2 medium), cooked and cubed
  • 1 apple, cubed
  • 1 tsp fresh or dried dill

LEMON DRESSING

  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • ½ tsp Dijon mustard
  • 1 tsp honey
  • Salt and pepper, to taste

INSTRUCTIONS:

AVOCADO HUMMUS

Add the drained chickpeas, garlic, avocados, yoghurt, tahini, cumin, paprika, lemon juice, salt and pepper to a food processor. Blitz until smooth and creamy. Adjust seasoning to taste. If the hummus is too thick, add a little of the reserved chickpea liquid to loosen.

BROCCOLI TABLOULEH

Roughly chop the broccoli (including stalk and florets), then pulse in a food processor until finely chopped (but not mushy). Transfer to a bowl and stir through the beetroot, apple and dill.

LEMON DRESSING

Whisk all the dressing ingredients together in a small bowl until well combined. Season to taste and drizzle over the broccoli tabbouleh just before serving.

TO BRING IT ALL TOGETHER:

Spoon the avocado hummus into a shallow bowl and use the back of a spoon to swirl it into soft peaks. Pile the broccoli tabbouleh on the side or over the top, then drizzle with the lemon dressing. Serve with warm flatbreads, pita crisps, or whatever’s knocking about in the cupboard - it’s a laid-back lunch, picnic side, or “what’s for dinner” hero that just gets better with time.

wonkybox

Avocado Hummus with Broccoli Tabbouleh

Homemade dip energy: this avo hummus + broccoli tabbouleh duo is fresh, clever and sneakily impressive.
WRITTEN BY
ABOUT
ABOUT

tell us what you think

tempting recommendations

Homemade Ugli fruit and mint granita in bowls, icy and bright, made with seasonal rescued citrus from Wonky Box
Ugli Fruit & Mint Granita

The coolest freezer treat of the season comes from a collab with Wonky citrus and Kylee - the brains behind The Modern Preserver.

Creamy swede and leek salad served in a bowl, a lighter low-carb twist on classic potato salad using seasonal veg from Wonky Box.
Swede & Leek “Potato” Salad

A creamy, comforting swede salad with mellow leek and lemon-dill mayo. A smart, seasonal twist on classic potato salad.

Colourful spring salad made with roasted kumara, avocado, shredded greens, and broccoli, topped with sesame seeds and tamari-ginger dressing.
'Any Veg' Spring Salad

Use up what’s in your box with this chuck-it-together Any-Veg Spring Salad - fresh, flexible, and full of flavour.

Hearty satay squash, mushroom and cauliflower curry with chickpeas, coconut milk and peanuts in a blue pot - a creamy, plant-based dinner idea.
Satay Squash, Mushroom & Cauliflower Curry

Creamy satay curry with squash, mushrooms & cauliflower - a nutty, hearty, plant-based dinner perfect for autumn evenings.