Garlic-infused broccoli and labneh dip

Inspired by Palestinian cuisine, where cooked greens often become delicious dishes, I decided to make a dip similar to the traditional taghmees. Luckily, I had most of the ingredients I needed already stocked in my kitchen. The idea was simple: blend cooked greens with yoghurt to create a creamy and herbaceous dip. It's a classic recipe that's often served with warm flatbread or as a side dish with other meals. With a drizzle of olive oil, it's ready to enjoy.
Ingredients
4 tbsp olive oil
3 large garlic cloves, thinly sliced
250g broccoli florets
350g labneh or thick Greek yoghurt
1 tbsp lemon juice
1 red chilli, finely chopped
10g dill, finely chopped
10g parsley, finely chopped
5g mint leaves, roughly shredded
½ tsp Aleppo chilli flakes (or regular chilli flakes)
2 tsp sumac
Method
Step
Add 3 large garlic and cook for about 3-4 minutes, being careful not to burn it – you want it to be just golden brown. Carefully remove the garlic from the oil onto a plate lined with kitchen paper, then leave both the garlic and oil aside to cool down.
Step
Blanch the 250g broccoli florets in a pan of boiling salted water for 2 minutes. Then remove using a slotted spoon and refresh under cold water until cool. The broccoli should be bright green, with a good bite.

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