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1 15-oz. can chickpeas
1 1/2 cups cooked broccoli florets
1/4 of a vegetable bouillon cube, dissolved in 1/2 cup of hot water
1/2 cup nutritional yeast
1 tbsp. olive oil
1 clove of garlic, minced
1 tsp. minced dried onions
1/2 tsp salt (or to taste)
Pinch of black pepper
A vegan hummus recipe inspired by the classic broccoli & cheese soup
Check out the full recipe over at One Hungry Mess
Dissolve the bouillon cube in the water and set aside. Place the remaining ingredients, except for the broccoli, in a food processor. Once the cube has dissolved, place mixture into the processor and blend until smooth. Add broccoli and blend slightly, so there will still be visible bits of broccoli.
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