Freedom Friday: Broccoli and Onion Party-Starter Dip

September 13, 2013

vegan broccoli and onion party dipThere are few things more satisfying in life than a good party with good friends and good food. I love getting together with friends and I especially love hosting parties. This is where I excel in life. I light up around other people and I love being able to provide people with a great time. On a slightly less self-absorbed note, parties include so many different aspects. From the planning to the recipes to the taking into account who eats what (or who doesn’t eat what and for which reason…) to the actual pulling together of the event. Even a small soiree can be intimidating. The best way to start a party off right in my opinion? Food, from the very start, and lots of it. Finger foods are where it’s at. Place them in different rooms (out of reach of curious kitties and pups, of course) and allow people to mingle freely. My favorite finger food has always been some kind of chip and dip combo. Plop me in front of a bowl of chips and some onion dip and I am a happy party girl.

This weekend, take a few hours and host (or plan) a small shindig for some friends and/or family. I will even provide a surefire party-starting recipe. This vegan broccoli and onion dip is allergen-free, so everyone can enjoy it worry-free. You’re welcome.

 

Broccoli and Onion Party-Starter Dip

Will feed about 6 sort-of hungry party goers

1 cup broccoli florets, finely chopped
2 cups chickpeas, cooked
1/2 medium onion, diced
4 cloves garlic, peeled and minced
1 tbsp. olive oil
1 tsp. cumin
1 tsp. chili powder
1 tsp. black pepper
1tsp. sea salt

 

Heat oil in a heavy-bottomed pan on the stove until small bubbles appear

Place broccoli and onions in pan, saute until broccoli is almost fully cooked and onions begin to brown

Sprinkle in spices one at a time and mix thoroughly

Add garlic to the pan, saute with broccoli and onions and cook until garlic just barely begin to brown, remove ingredients from pan and let cool for a minute or two

Place in bowl with chickpea mash and mix together vigorously with a slightly greased spoon, add drops of olive oil to taste

Place in glass or ceramic bowl and cover tightly, chill in refrigerator until guests arrive

Serve with pita chips or in your favorite pita pockets

 

Enjoy!

 

Photo: Kate Coffey

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Contributing Editor Kate Coffey is the founder of Forever Fascinated Blog, a vegan, the lucky co-parent to Miss Wednesday the Wonder Pup, a French speaking/lover of anything French U.S. Army Wife who is on a mission to spread the good word about living life to its fullest! You can also follow Kate on her Instagram and vegan organic pet treat shop, Wednesday Cafe.

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