Broccoli and kefir dip, served with crackers


  • 500g broccoli florets
  • 2-3 garlic cloves, peeled
  • 1 tbsp olive oil
  • 1/2 tsp cumin powder
  • 100ml kefir (homemade or bought)
  • Sea salt and back pepper
  • Crackers to serve
Liz Canapes

This dip is so simple to prepare and utterly delicious – it’s the kind of nibble you’d find yourself following around at any party.


  1. Blanch the broccoli in boiling slated water for one minute before draining and plunging into ice cold water. Drain the broccoli again and place onto a roasting tray with the garlic cloves. Sprinkle over the cumin, drizzle with olive oil and pop in a 200°C/400°F/gas mark 6 oven for around 10-15 minutes.
  2. Add the kefir, a tablespoon of olive oil and the roasted broccoli and garlic into a food processor. Blitz until you have a creamy hummus-like texture. Season with sea salt and black pepper to taste and drizzle over some olive oil to finish.
  3. Serve with a selection of crackers (we recommend Peter’s Yard Sourdough Crispbread Charcoal & Rye – pictured here).