Sponsored: Tenderstem® broccoli, butter bean and herb dip
Prep time: 20 minsTotal time: 
Sponsored: Tenderstem® broccoli, butter bean and herb dip
A delicious sharer for your big summer barbecue, this simple dip recipe is packed full of flavour. Serve with griddled Tenderstem® broccoli and your other favourite veggies as a crudité with sourdough bread.
Prep time: 20 minsTotal time: 
Tenderstem® Broccoli
See more of Tenderstem® Broccoli’s recipesIngredients
- 500g Tenderstem® broccoli
- juice and zest of 1 lemon
- 1 large garlic clove, crushed
- 100g blanched hazelnuts, toasted, plus extra to serve
- large handful basil leaves
- pinch tarragon leaves
- 2 x 400g tins butter beans, drained and rinsed
- 160ml extra virgin olive oil, plus extra to serve
- 4 tsp neutral oil
- crudites, to serve (we used carrots and radishes)
Step by step
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Bring a large pan of salted water to the boil. Add the Tenderstem® broccoli and cook for 2 minutes, until bright green and just fork tender, before draining. Roughly chop 400g, saving the rest for later, then add to a food processor and blend until finely chopped. Add the lemon zest and juice, garlic, toasted hazelnuts, herbs, butter beans and olive oil with some seasoning. Taste and adjust the seasoning as necessary.
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Heat a barbecue or griddle pan to medium-high. Toss the remaining Tenderstem® broccoli in the neutral oil, then griddle for 2-4 minutes, turning halfway. Transfer the dip to a serving bowl, topping with a final drizzle of olive oil and the extra hazelnuts. Serve with the griddled broccoli and crudités.
