Brocamole for the win!
If you’re looking for some easy, crowd-pleasing snacks for the big game this weekend, we’ve got some winning ideas for you.
Brocamole (adapted from Nigella Lawson’s Brocamole recipe in Simply Nigella) is a quick and delicious snack that can be served as a dip with fresh vegetables or with baked whole-grain pita or tortilla chips. (See note below for quick baked chips.) This recipe is a great one to make ahead.
Unlike traditional guacamole, brocamole can be refrigerated overnight without turning brown. For additional yummy game day snack ideas, try these Food For Health favorites:
Servings: 4 to 6
Ingredients
- 1 head of broccoli
- 2 to 3 tablespoons canola oil
- 1 to 2 tablespoons olive oil
- 1 ripe avocado
- 2 scallions, trimmed and roughly chopped
- 1 bunch cilantro (leaves and tender stems)
- 1 fresh chili (jalapeño or serrano, or another favorite fresh chili), roughly chopped
- Juice of 1 to 2 limes
- Sea salt to taste
Note: If you want less heat, remove the seeds from the peppers before chopping.
Directions
- Trim broccoli florets (save the stems for another recipe or for stock) and cook them in a pot of boiling water for about three minutes, until bright green and just starting to get tender. There should still be some bite to them.
- Drain immediately and transfer to cold water to stop the cooking. Once cool, drain and transfer to a food processor.
- Start with 1 tablespoon of each oil and process, adding additional oil as needed to form a thick puree.
- Halve the avocado and remove the pit. Spoon the flesh into the food processor, along with the scallions, chili, and most of the cilantro.
- Add the juice of one lime and puree again. Taste and add additional lime juice, if needed, and salt to taste.
- Serve in a bowl and garnish with the remaining cilantro leaves.
Note: To bake your own chips, cut the pita or tortilla into triangles. If you have kitchen shears, they are a great tool for this! Pocket pita works well, but then you also need to split the pita triangles so they are not double thick.
Arrange triangles in a single layer on a baking sheet and spray or brush (sparingly) with olive oil. Add your favorite spice (basil, oregano, cumin, paprika — or a combination) and bake at 375 for 6 to 10 minutes.
Check frequently after 6 minutes. Chips are done when they are crisp and lightly browned.
Nutrition information (per serving)
- Calories: 150
- Total fat: 12 g
- Saturated fat: 15 g
- Cholesterol: 0 mg
- Sodium: 135 mg
- Total carbohydrate: 11 g
- Dietary fiber: 5 g
- Total sugars: 3 g
- Protein: 4 g
Note: Nutrition calculation is for 6 servings and includes 1/4 teaspoons salt.