Creamy Broccoli-Tahini Dip

Name: Creamy Broccoli-Tahini Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 400 g broccoli (cut into florets); 3 tbsp tahini (well-stirred); 2 tbsp olive oil (plus extra for drizzling); 2 tbsp lemon juice (freshly squeezed); 1 pcs garlic (clove, roughly chopped); 1 pinch cumin powder; 1 pinch salt; 3 tbsp water (ice cold, to adjust consistency); 0.5 tsp cumin seeds (for garnish); 1 pinch red chili powder (for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A velvety, nutty dip where roasted broccoli meets rich tahini, brightened with lemon and a whisper of garlic. Perfect for spreading on toast, scooping with pita chips, or serving alongside a crudité platter. Ready in under 30 minutes with just a handful of pantry staples.

PREP

10m

COOK

20m

SERVES

1 CUP

168 cal

SERVINGS

METHOD · 5 STEPS

prep
Preheat the oven and prep the broccoli.
1.Preheat oven to 400°F (200°C).
2.Wash broccoli and cut into small, even florets.
other · ~2 min
Quick-blanch the broccoli.
1.Bring a saucepan of water to a rolling boil.
2.Add broccoli florets and blanch for 2 minutes.
3.Drain immediately and plunge into a bowl of ice water to lock in the color.
4.Drain again and pat thoroughly dry with a clean kitchen towel.
TIPBlanching keeps the broccoli bright green and jump-starts the cooking so it roasts faster.
roast · ~18 min
Roast the broccoli.
1.Toss dried florets with 1 tablespoon olive oil and arrange in a single layer on a baking sheet.
2.Roast for 15–18 minutes until edges are lightly charred and stems are tender.
3.Remove from oven and let cool slightly.
TIPA little char on the edges adds a deep, nutty flavor to the dip.
mix · ~2 min
Blend the dip.
1.Place roasted broccoli, tahini, remaining 1 tablespoon olive oil, lemon juice, garlic, cumin powder, and salt in a food processor.
2.Add 2 tablespoons of ice-cold water and blend for 1 minute.
3.Scrape down sides, check consistency, and blend again. Add remaining water if a thinner dip is desired.
4.Blend until velvety smooth and fully combined.
TIPUse ice-cold water – it helps the tahini emulsify into an extra creamy texture without seizing.
garnish
Garnish and serve.
1.Transfer dip to a serving bowl and swirl the top with the back of a spoon.
2.Sprinkle with cumin seeds and a pinch of red chili powder.
3.Drizzle lightly with extra olive oil and serve warm or at room temperature.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Blot the blanched broccoli very dry before roasting to encourage caramelization instead of steaming.
2
Use well-stirred tahini; the separated oil on top is essential for a creamy emulsion.
3
For the smoothest dip, blitz in the food processor for a full minute, then scrape and blitz again.
4
Add the ice water gradually while blending; the cold liquid helps the tahini emulsify without turning grainy.
5
Make ahead: prepare the dip up to 2 days in advance and bring to room temperature before serving.
6
If the dip thickens after chilling, stir in a teaspoon of ice water or lemon juice to restore the creamy texture.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

This recipe is already fully vegan. Boost the richness by swapping 1 tablespoon of olive oil for a splash of unsweetened coconut cream for an even silkier texture.

high protein

High-protein

Add a tablespoon of hulled hemp seeds or a small handful of toasted walnuts when blending to boost protein and healthy fats without changing the flavor profile.

spicy harissa