My hubby, being the little smarty pants that he is, looked at me and said “it’s obviously guacamole…made from broccoli”, and I thought to myself, what? for real? no… it’s got to be some other kind of sauce or garnish or some kind of vegetable I’ve never heard of. But, after a quick google search, I realized my hubby was right! Darn!
Looking into this whole Broccomole thing a little more I happened to come across this recipe by Domestic Fits and wondered why I had never heard of this interesting little concoction before!
When I got my entree at Canteen and ate every little morsel (had the restaurant not been packed with people I may have even licked the plate) I made the decision right then and there that I… was a fan… of broccomole.
So I used the Domestic Fits recipe as inspiration and got mixing! In my food processor I added steamed broccoli, spinach (for a little extra green and nutrients), tomato, spices, silken tofu, and lemon juice!
A few blends and scrapes with the spatula later – this smooth, creamy, rich and dreamy guacamole-looking dip was created! Considering I’m not the hugest fan of broccoli to begin with, I was surprised how it had transformed into this yummy looking and very nutritious dip!
A couple dunks of my crackers and I was sold! Don’t get me wrong, I’m still a HUGE fan of traditional avocado guacamole, but for a lower calorie, nutrient dense, something-different-dip, this one is definitely worth a try!
Thank you Canteen and Domestic Fits for the inspiration!
Because I only mildly adapted the recipe from the lovely Jackie of Domestic Fits I will send you over to her blog for the original recipe! For my version I added 1 cup of raw spinach, 1 tablespoon lemon juice, and 5 cherry tomatoes and I chose to go with the silken tofu to add the creaminess to my batch as I can’t eat dairy!
- 3 cups chopped broccoli
- 1 cup spinach
- 1 tablespoon lemon juice
- 5 cherry tomatoes
- 2 tbs green onions
- 1 tsp olive oil
- 2 ounces silken tofu
- ¼ tsp chili powder
- 1 tbs cilantro
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- Cook the broccoli in lightly salted water until very soft. Overcook the broccoli in comparison to the al dente cooking that most recipes recommend.
- Drain broccoli very well.
- Transfer to a food processor. Add the remaining ingredients and process until smooth, add additional olive oil for a smoother texture.
- Serve warm or chill and serve cold.
Have you tried “Broccomole” before?? Would you, or are you a little skeptical?? I’d love to hear your thoughts!
Christal
Nutritionist in the Kitch
What kind of food processor do you use? I have a Vitamix but not a food processor… could I use that for this or would it be bette in the processor? Thanks 🙂
Hi Sarah, I think you could get away with using your Vitamix for this recipe! I use a simple Black and Decker food processor but I have used my Vitamix for dips as well – it’s just that it’s more narrow than a processor so you may need to make the dip in batches!
im with you; never heard of broccomole! but im intrigued.
side note – im in calgary. any good restaurants recommendations? for date nights, valentines, casual, steak, anything. ive been told Una’s and i’ve already tried The Coup. thanks!
I really love Anejo (mexican) very funky place, and I also like Charcut (romantic, amazing food, a bit pricier), my hubby said Notables is good too? I can’t vouch for it though but I imagine it’s yummy as he has the same tastes as me! 🙂
This ousnds delicious! Especially with the added spinach, that is such a clever little dip! And the Canteen sounds like a great place to go for food too 🙂 xx
Yes I wasn’t sure how the spinach would work out, but it did!! 🙂
Looks interesting! I would definitely try to make it, minus the tofu.
Enjoy Wendie! There are other options instead of the tofu too that Domestic Fit mentions! 🙂