Roasted broccoli and Sicilian olive dip
Roasted Broccoli and Sicilian Olive Dip
My first cooking class in the Flavour Town series was held on the weekend. We had a great group and their collective minds were blown from the get go. I love hosting these classes and showing how simple cooking can be when you have great quality ingredients.
I gave them the option to choose what flavour dip to make. We had beautiful roasted pumpkin, sweet, potato, capsicum, tomato and broccoli. I thought a romesco style of dip would have been the winner, but they chose the broccoli.
So we got creative.
I’d never made a roasted broccoli dip before, because honestly, I can’t go past roasted capsicum, hummus or pesto.
But, majority rules, so we got to work using our tastebuds and what sounded like a delicious combo. Here’s the result, it’s definitely worth the detour away from your favourite dip.
Whip up a batch of these crunchy seeded crackers for the beginnings of the ultimate snack board.
If you’d like to attend the next Flavour Town cooking class – join the mailing list to be the first to know when tickets are released.
Roasted Broccoli and Sicilian Olive Dip
Ingredients
- 1 head of broccoli
- 1 tbsp coconut oil
- 1/4 cup cashews
- 1/2 cup basil leaves
- 1 garlic clove
- 1 lemon, juice and zest
- 15 (approx 1/2 cup) green Sicilian olives
- 1/8 – 1/4 cup extra virgin olive oil
- 1/2 teaspoon coconut sugar or 1 date
- Salt
- Pepper
Process
- Preheat oven to 200 degrees.
- Chop the very of the stem off the broccoli and discard. Chop into broccoli into chunks, lay on baking tray. Bake in oven for 15 minutes until bright green.
- Optional: toast cashews in oven at the same time, for around 10 minutes.
- Add broccoli to food processor with remaining ingredients. Process until smooth-ish consistency, I like it with some chunks of olives still evident.
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