I ummed & ahhed over this, dear reader – is it hummus? Is it tapenade? Pesto, almost? Either way, this smooth green dip is a nifty way to get more greens into your belly – and it’s a great way to use up those random leftovers like cooked broccoli & chickpeas. I’ve been merrily munching it all week, liberally splodging it on my nut & seed crackers (have you tried my cumin pepita crackers? Sooo simple! Recipe here. Or for the crunchy caraway version, click this one!! I always make a double batch) The olives give a salty little kick to this brilliantly green, chlorophyll-rich, almost creamy, soft spread.
1 cup cooked broccoli
½ cup cooked chickpeas (tinned is fine)
1 cup chopped spinach, loosely packed
½ cup chopped basil, loosely packed
12 pitted green olives
2 Tbsp lemon juice
2 Tbsp olive oil
½ tsp salt (to taste)
Put all the ingredients into a bullet/processor/high-speed blender and blitz until smooth. There are so many serving possibilities – on crackers, with raw dipping vegetables, spooned over steamed vegetables, on toast with a few extra green olives thrown on top…
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