Ingredients

The following ingredients have 4 Servings
  • 12.35 ounces broccoli (approx. 1 small broccoli, weight after peeling the stem)
  • ⅔x14.11oz can chickpeas (drained, rinsed)
  • 3 garlic cloves (unpeeled)
  • 1½ tablespoons lemon juice (or to taste)
  • 4 tablespoons yogurt (or sour cream/Skyr/Greek yogurt)
  • 3 tablespoons vegetable oil (or mild tasting olive oil)
  • ¼ teaspoon onion granules
  • ⅔ teaspoon maple syrup
  • Sea salt and pepper to taste

Instruction

  • Preheat the oven to 375 F/ 190 C/ gas mark 5. Line a large baking sheet with parchment.
  • To prepare the broccoli cut then peel the stem by placing it on top of a cutting board (but end up) and thinly slicing the tough skin off downwards all the way around.  Cut the rest of the broccoli into slices and arrange, along with the stem and garlic cloves, on top of a large baking sheet lined with parchment in a single layer. Brush with oil making sure to cover the entire surface of the florets as they are prone to becoming a little dry in the oven.  Season the broccoli and roast in the centre of the oven for 25 minutes turning over half way and brushing with a little more oil if necessary.
  • Remove from the oven and set aside to cool for a few minutes.
  • Once cooled simply place the broccoli and garlic (peeled) in the blender along with the other ingredients (including any remaining oil) and puree until smooth and creamy.Adjust the seasoning if needed and chill for 30 minutes before serving if possible.