Roasted broccoli dip

Roasted broccoli dip

By
From
Good Better Green
Makes
500ml

Consider regularly offering crudités with a dip such as this one at the start of a meal. Research shows that most hungry kids (big and small!) happily snack on these, dramatically increasing their vegetable intake, and even go on to eat more vegetables during the meal. A win-win situation, if you ask me. You could keep this dip dairy-free by replacing the yoghurt with natural coconut or nut-based yoghurt, available at most healthfood stores.

Ingredients

Quantity Ingredient
1 whole unpeeled garlic bulb, cut in half horizontally
60ml extra virgin olive oil, plus extra for the garlic and broccoli
1 small head broccoli
175g cooked light-coloured beans, such as butter beans or cannellini
25g parsley
25g coriander
60ml goat’s or cow’s yoghurt
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 160°C.
  2. Rub both cut halves of the garlic bulb with olive oil. Sprinkle with salt and pepper, then place the cut sides back together and wrap in foil.
  3. Wash the broccoli, then separate into florets and dry thoroughly with a clean tea towel. Toss the florets in some olive oil, salt and pepper and transfer to a baking tray, spreading them out in a single layer.
  4. Roast the broccoli and garlic in the oven for 20–30 minutes until the broccoli is just cooked through and not burnt. Roast the garlic at the same temperature, but for 45–60 minutes, until the cloves are soft enough to squeeze from their skins.
  5. Put the remaining ingredients, with salt and pepper to taste, into a food processor or blender and add the roasted broccoli and squeezed out garlic. Process until smooth, scraping down the sides a few times if necessary.
  6. If you like your dip a little runnier, add small amounts of hot water with the motor running, or more yoghurt.
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