This healthy vegan spread tastes great. If you add more olive oil, you can also eat it as a side to potatoes or over pasta.
Heat 1 tablespoon olive oil in a skillet and cook shallot until soft and translucent, about 5 minutes. Add hazelnuts and cook until toasted, about 2 minutes. Remove from heat and cool for 10 minutes.
Meanwhile, bring a pot of lightly salted water to a boil and cook broccoli until softened, about 3 minutes. Drain and rinse under cold water. Drain well.
Combine shallot-hazelnut mixture, broccoli, parsley, and dill in the bowl of a food processor; pulse until blended. Pour 2 tablespoons olive oil in slowly, with the processor running, until spread is smooth. Add more olive oil if needed. Season with salt, pepper, and nutmeg.
Per Serving: 281 calories; protein 5.9g; carbohydrates 10.7g; fat 25.8g; sodium 62mg.