Side Servings


5 minutes
3 minutes
Wine/Spirit Pairing
Woolworths Jordan Unwooded Chardonnay

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  • 1 broccoli head, quartered, blanched and refreshed in ice-cold water
  • 2 ripe avocados, halved and stone
  • 1 lemon, zested and juiced
  • sea salt and freshly ground black pepper, to taste
  • baby cucumbers, for serving
  • Woolworths sesame pretzels, for serving

1. Place ¼ of the broccoli into the jug of a stick blender or a food processor with the avocado, lemon zest and juice, and season to taste. Blend until smooth.

2. Taste and see if you would like to add more broccoli or not. I like to use the remaining broccoli for dipping.

3. Serve with the cucumbers and pretzels.

Cook’s note: Alternatively, blend the remaining broccoli and fold into leftover mashed potatoes with cheese and make potato cakes or fritters. I get excited about ways to boost my veggie intake and this ‘guacamole’ does just that. Using a blender is essential because it incorporates the broccoli best. This is a basic version – add chopped chilli and coriander if you like a bit of spice.

Find more dips recipes here.

Photograph: Sadiqah Assur- Ismail

Food assistant: Claire-Ellen van Rooyen

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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