Zesty Broccoli Bean Dip

Broccoli isn't often found in dips, but I think this has a wonderful, savoury flavour, which compliments strong flavoured sourdough really well. It's proof that plant-based dishes can provide an equally exciting taste palate as meat and dairy. Broccoli is in season in autumn, is grown locally in the UK and is a great source of fibre, minerals and vitamins, especially vitamin C.

Ingredients;

200g raw broccoli

1 tin butter beans

Big handful fresh parsley

Juice of 1 lemon

40g cashew nuts

2 tsp extra virgin olive oil

A few sprigs fresh thyme

2 tsp tahini

Method;

1. Soak the cashews in water for an hour.

2. Boil the broccoli for around 8 minutes until cooked.

3. Drain the cashews and broccoli, then add all of the ingredients to a blender and blend until smooth.

4. Add water, 1 tsp at a time, until you achieve a hummus like consistency (Around 6 tbsp).

5. Season to taste with salt and pepper.

6. Serve as a dip with crudités or crackers, on bread or in sandwiches.