Sunday, June 14, 2009

Garlic Broccoli Spread

I had some broccoli that needed using up yesterday, had the rest of the ingredients for this simple spread, so made it I did. I was short a 1/2 cup of broccoli I used the same amounts of everything else. Really though, I think you should just use the whole can of beans. Why go to the trouble of saving that last 1/2 cup or so you'll have left from the can? You know it's just going to get pushed to the very back of the fridge until it's discovered months later with a nice layer of green fuzz on top. Toss it all in! :-)

This is a vegan dip and I made it as such, but you gotta know that a little finely grated Parm with these ingredients would send it over the top.
Drizzle the top of the spread with a bit of extra-virgin olive oil for a little extra-goodness.
In Randomgirl's notes on the recipe she says "this is for when you just can't eat any more hummus", but I do think it'd be really great if made with chickpeas.

Garlic Broccoli Spread:
(random vegan

6 garlic cloves, peeled
2 Tbs olive oil
1/2 tsp crushed red pepper
2 1/2 cups broccoli (I only had 2 cups worth, peeled stalks included)
1 cup canned cannellini (white kidney beans), rinsed
~2 Tbsp lemon juice (just taste it as you add...)
kosher salt to taste

Baquette slices, toasted

Preheat oven to 350.
Combine garlic, oil and red pepper in a small custard cup/ramekin.
Cover tightly with foil and bake until garlic is tender, about 35 minutes.
About 10 minutes before your garlic is due to come out of the oven, steam broccoli until tender, about 8 minutes.
Process with beans, lemon juice and oil/garlic mixture.
Spread on bread and enjoy.

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