11 minutes
A delightful spread made from broccoli, fresh dill, and umami powder, perfect for crackers, sandwiches, or as a veggie dip.
tablespoons
Broccoli Head, cut into florets
each
Dill, loosely packed
cups
Umami Powder
cups
Large Garlic Clove, minced
each
to taste
to taste
1. Blanch Broccoli
Bring a large pot of water to a rolling boil and add 1 tablespoon of kosher salt. Toss in the broccoli florets and cook them for about a minute until they turn bright green and just tender. Drain the broccoli in a colander, run it under cold water to stop the cooking process, and pat it dry with a clean kitchen towel.
2. Process Ingredients
Place the blanched broccoli, fresh dill, umami powder, and minced garlic into a food processor. Pulse the mixture until it is finely chopped, ensuring an even distribution of all the flavors.
3. Add Olive Oil
While the processor is running, slowly pour in the extra-virgin olive oil. Continue processing until the mixture is smooth and spreadable, resembling the texture of hummus.
4. Season Spread
Transfer the spread to a bowl and season it with salt, freshly ground white pepper, and a squeeze of fresh lemon juice to brighten the flavors. If the spread seems too thick, you can add a bit more olive oil until it reaches your desired consistency. Pour a thin layer of olive oil on top to keep it fresh.
Replace broccoli with spinach and dill with basil. Incorporate pine nuts for a pesto-like twist.
Blend ripe avocado with cilantro instead of dill, and add a touch of chili flakes for a Mexican-inspired version.
Use fresh or frozen peas as the green vegetable and mint as the herb. This would be excellent with a bit of feta cheese blended into the mix.
Use canned artichoke hearts in place of broccoli and lemon zest in addition to the juice for a tangy, Mediterranean feel.
Instead of a green vegetable, blend roasted red peppers with walnuts, cream cheese, and smoked paprika for a smoky flavor profile.
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