ROASTED BROCCOLI DIP WITH POMEGRANATE

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Ingredients

(3-4 servings)

  • ½ medium-sized broccoli
  • 1 scallion
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • 2 oz unsalted peanuts
  • 1 tbsp mustard
  • 2 oz pomegranate arils
  • Optional: natural yogurt

For serving:

  • Seed mix, crackers or toasts.

Preparation

Put the chopped broccoli in an oven tray or loaf pan, add sliced scallions, season with olive oil, salt and pepper, and bake at 360°F until cooked and brown. Take out and allow to cool.

Mix the broccoli with peanuts and mustard and grind in a food processor until obtaining a smooth paste. If you want a more liquid paste, you can add natural yogurt or a bit more olive oil when grinding.

Finally, add the pomegranate arils and stir by hand.

Serve with more pomegranate on top, seeds, and crackers or toasts.