Roasted Broccoli, Garlic & Chickpea Dip

by Jac's Veghead (follow)
Healthy (1888)      Vegetarian (1517)      Vegan (744)      Broccoli (72)      Dip (68)      Roast (54)      Chickpeas (35)     
A great dip to have hot or cold, enjoy with bread, crackers and vegetable sticks.

Preparation Time: 10 minutes
Cooking 30 minutes
Makes: 1 bowl

4 garlic cloves
2 tbsp olive oil
2 teaspoons dried chilli or paprika
1 head of broccoli
cup of raw almonds
1 can chickpeas
2 tbsp of lemon juice


Peel garlic, chop broccoli and put onto roast at 160 for 25 minutes.

Meanwhile squeeze 1 lemon into a blender with the chickpeas, oil and chilli.

Dry fry almonds on a low heat until toasted. This will only take a few minutes, don't turn your back or they will burn. Add them to the blender.

The broccoli and garlic should be browning by now, remove and put in the blender.

Blend on high until you have a smooth paste, pour in the olive oil as you blend.

Your dip should be a bit chunky but no whole nuts or chickpeas should remain.

Season with salt and serve warm or cold with crispy bread or vegetable sticks.

NOTE: If you buy roasted and salted nuts skip step three.
For non vegans, Parmesan cheese is a beautiful addition.
Serve this on a platter with a range of other dips such as:
Roast Capsicum Dip
Eggplant Dip
Pumpkin Dip

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