Your guests will love this dip that's as healthy as it is tasty! Nutritionist Zoe B Pullin shows us how...


  • 4 whole garlic cloves, peeled

  • 2 tbsp of extra virgin olive oil

  • 2 teaspoons dried chilli or paprika (optional)

  • 6 pieces of soy and linseed bread or multigrain bread, cut into rounds using a cookie cutter (approx. 30-40 mm) and toasted

  • 2 cups of broccoli, roasted

  • ¼ cup of roasted almonds

  • 250ml canned cannellini beans, rinsed, drained

  • 2 tbsp extra virgin olive oil

  • 2 tbsp of lemon juice

  • Parsley to serve


  • 1.

    Cut the bread into 30-40mm rounds and roast in a pre-heated 140 degree oven for 5-10 minutes or until golden brown.

  • 2.

    Increase the oven heat to 160 degrees, and place the broccoli, garlic, olive and chilli (optional), in the oven for approx. 15-20 minutes. Let the mixture cool for 10 minutes.

  • 3.

    In a food processor add the broccoli, the drained and rinsed cannellini beans, almonds and lemon juice, and blend until smooth.

  • 4.

    To serve place approximately 1tsp of the broccoli mixture on the bread rounds and sprinkling with a little parsley. Yummy!!

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