Broccoli-Spinach Spread
Submitted by RavenWhitefang
Spiced broccoli spinach spread with cumin, lime, red pepper flakes, and toasted coconut. A vegan canape that’s bold, earthy, and completely unexpected.
YIELD
24 canapesPREP
15 minCOOK
60 minREADY
75 minForget hummus for a minute. This spread takes broccoli and spinach somewhere you didn’t see coming.
Cumin seeds and red pepper flakes bloom in olive oil, then broccoli and spinach simmer low with lime juice until they break down into a chunky, spiced puree.
Spread it on poppy seed crackers and finish with a sprinkle of grated coconut for a sweet, tropical note that plays off the heat.
It’s vegan, it’s full of character, and it makes 24 canapes that will disappear before you refill your drink.
Kitchen Tips
- Fry the cumin seeds and pepper flakes for just 30 seconds. They burn quickly and turn bitter
- Cut the broccoli small so it breaks down evenly during the long simmer
- The spread thickens as it cools. Make it ahead and bring to room temperature before serving
Ingredients
Directions
Heat oil in non-stick frying pan over medium-low heat.
Add cumin and pepper flakes and fry for ½ minute.
Stir in lime juice, salt, pepper, vegetables and water.
Cover and simmer until the vegetables are reduced to a chunky purée (45 to 60 minutes).
Stir occasionally.
Immediately before serving, spread about 1 tablespoon of mixture on poppy seeds crackers Sprinkle with coconut.
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