Vegan Broccoli-Hazelnut Spread recipe

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Ingredients

3 tablespoons olive oil, divided, or more as needed
1 shallot, minced
¾ cup chopped hazelnuts
2 ¾ cups broccoli florets
1 tablespoon finely chopped fresh parsley
1 teaspoon chopped fresh dill
1 pinch salt and freshly ground black pepper to taste
1 pinch ground nutmeg

Nutrition Info

280.7 calories
carbohydrate: 10.7 g
cholesterol: : -
fat: 25.8 g
fiber: 4.3 g
protein: 5.9 g
saturatedFat: 2.6 g
servingSize: -
sodium: 62 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon olive oil in a skillet and cook shallot until soft and translucent, about 5 minutes. Add hazelnuts and cook until toasted, about 2 minutes. Remove from heat and cool for 10 minutes.

  2. Meanwhile, bring a pot of lightly salted water to a boil and cook broccoli until softened, about 3 minutes. Drain and rinse under cold water. Drain well.

  3. Combine shallot-hazelnut mixture, broccoli, parsley, and dill in the bowl of a food processor, pulse until blended. Pour 2 tablespoons olive oil in slowly, with the processor running, until spread is smooth. Add more olive oil if needed. Season with salt, pepper, and nutmeg.

Recipe Yield

4 servings

Recipe Note

This healthy vegan spread tastes great. If you add more olive oil, you can also eat it as a side to potatoes or over pasta.

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