Fill a pan with 1 cup of water and cook the broccoli with the garlic cloves for about 2-4 minutes. Rinse off and set it aside.

Then toast the cashews in a pan until they are golden brown.

In a mixer/blender add the broccoli, cashews and other ingredients until you have a fine paste. Garnish with some olive oil, a few broccoli florets, crushed cashews and salt & pepper. Serve on toasted bread, crackers, in a salad or pasta. Enjoy! TIPS: - Add a few tablespoons of pasta water to your spread and turn it into a sauce. - You can store your spread in the fridge in an airtight container for 2-3 days. - Veganize your spread by using a vegan feta of your choice.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!