Chili Crisp Broccoli and Labneh Dip
What You Will Need
Ingredients
- 1 lb. broccoli florets
- 1 cup canned chickpeas, drained and rinsed
- 16 oz. labneh
- chopped parsley, for garnish
- pita bread, for serving
- crackers, for serving
Seasoning
- 2 Tbsp. avocado oil
- 1 tsp. smoked paprika
- ½ tsp. cumin powder
- ½ tsp. chili powder
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- salt and pepper, to taste
- 1 tsp. lemon juice
- 1 tsp. maple syrup
Sauce Mix
- ¼ cup Lee Kum Kee Chiu Chow Style Chili Oil
- 1 Tbsp. Lee Kum Kee Pure Sesame Oil
Made with
Lee Kum Kee products
How to make it
-
Preheat the oven to 425˚F. Line a baking sheet with aluminum foil. Add the broccoli, chickpeas, avocado oil, smoked paprika, cumin powder, chili powder, garlic powder, onion powder, and salt and pepper to taste to the baking sheet. Mix the ingredients together until the seasonings are evenly distributed. Bake it in the oven for about 12-15 minutes until the broccoli is tender. Remove it from the oven and set it aside to cool.
-
Add the labneh, lemon juice, and maple syrup to a bowl. Mix until combined. Transfer the labneh to a shallow dish.
-
Combine Lee Kum Kee Chiu Chow Style Chili Oil and Lee Kum Kee Pure Sesame Oil in a separate bowl. Drizzle some of this mixture over the labneh. Arrange the broccoli and chickpeas on top of the labneh. Garnish with chopped parsley. Serve with pita bread and crackers. Enjoy!
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