Happy new year friends!
Sharing with you my 1st recipe post for 2018 as I’ve happily partnered up with SuperSprout to bring you this really easy, tasty, #eattherainbow dish to snack on all day, or make for your next potluck!
Creamy Broccoli & Butter Bean Dip with Crudités. Yum!
If you’re living in Dubai, you may have seen these 100% pure, Australian-certified, organic, fruit and vegetable powders at Organics Food and Café. They are highly concentrated awesomeness in a tub that you could sprinkle on, mix-in and blend with any of your dishes, from smoothies to yogurts, dips, sauces, dressings, nicecreams, you name it! If you don’t have them available at your local health food store, you can absolutely order them online.
The range includes:
- Beetroot
- Blueberry (used it in this “Blueberry Lemon Cheesecake“, so good!)
- Strawberry
- Apple
- Lemon
- Ginger
- Wheatgrass
- Barley Grass
- Kale Sprout
- Broccoli Sprout
Before I get too into the amazing health benefits of sprouts, like how they are loaded with antioxidants, have generous amounts of folic acid, and contain some of the highest levels of vitamins A and C of any food, I really encourage you to read up on the brand for yourselves here! Broccoli sprouts, in particular, have made it on nature’s list of uber super-foods as just 1 tablespoon of it is equivalent to a whole punnet of sprouts!
In the meantime here’s a simple Broccoli sprouts recipe to start you off with…
This dip is delicious with a similar consistency of hummus, but using my new favorite bean… butter beans! I could seriously eat them straight out of the can! They are incredibly soft and creamy, have a naturally slightly sweet taste to them and blend really well and smooth… hence the word “butter” in their title! I used an organic variety packed in water, but you could absolutely cook your own from scratch.
As far as veggies go, the sky is the limit. I used a combination of vegetables from the market and what I had at home and slightly steamed the carrots and broccoli. You can definitely eat them raw, but I just like them slightly softer, and steaming helps me digest them easier.
Hope you enjoy this beautiful platter!
Creamy Broccoli & Butter Bean Dip with Crudités (SuperSprout)
- Prep Time: 15m
- Cook Time: 5m
- Total Time: 20m
- Serves: 4
- Category: Dairy-free, Gluten-Free, Salads & Sides, Vegan
Ingredients
Butter Bean Dip
- 1 can (400g) organic butter beans, drained and rinsed
- 1 small lemon, juiced
- 1/4 c tahini paste
- 1/4 c olive oil, plus extra for drizzling
- 1 tsp. cumin powder
- 1 tsp. sea salt
- 4 tsp. Super Sprout broccoli powder
- 2 tbsp. water
- 2 tbsp. pine nuts, toasted
- Paprika (optional)
Crudités (about 150-200g each)
- Baby carrots
- Tender-stem broccoli
- Mangetout, or sugar snap peas
- Cucumbers
- Radish
- Celery
- Cherry or grape tomatoes
- Artichoke hearts
- Mixed sweet bell peppers
- Mixed pita bread and crackers
Instructions
Prepare the vegetables
- Wash, peel, rinse, scrub, and slice the relevant vegetables.
- In a medium bowl, prepare an ice bath (ice + cold water) and set aside.
- Prepare a small steamer* to briefly steam the carrots, mangetout, and broccoli for 1-2 minutes, then place the vegetables in an ice bath immediately to shock and stop the cooking process.
- Drain, dry and set aside.
Make the Dip
- In a food processor, combine the tahini, lemon juice, olive oil, salt and cumin. Blend for a minute until smooth and creamy.
- Add half of the butter beans to the food processor and blend until incorporated, scraping down the sides and bottom. Add the rest of the beans and blend until thick and smooth.
- With the food processor turned on, slowly add the broccoli powder and water and blend until fully incorporated.
- Spoon into a bowl and top with some extra olive oil, toasted pine nuts and a sprinkle of paprika if desired.
- Place the bowl on a large platter and arrange all the colorful and beautiful vegetables around it. Serve and enjoy!
Notes
- * This is optional, but I find that it helps take the raw edge off and makes some vegetables easier to digest, and much more vibrant!
- It's best to consume the dip right away, but it can keep well covered in saran wrap and in an airtight container in the fridge for up to a day.
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