Smoked cauliflower and broad bean dip

Smoked Cauliflower and Broad Bean Dip

This dip is deliciously creamy and very simple to make. It takes a little time to make, but believe me it’s worth every minute. All my friends lik it and they always ask me for the recipe. I like to serve it with fresh vegetables and gluten free crackers but it is delicious on its own as well.

 

Smoked cauliflower and broad bean dip
Smoked cauliflower and broad bean dip
Smoked cauliflower and broad bean dip
Smoked cauliflower and broad bean dip

Makes: about 10 portions
Preparation time: 45 minutes

Ingredients

  • 1 medium cauliflower, divided into florets
  • 1 cup cooked cannellini beans
  • 1 garlic clove
  • 2 + 2 tbsp olive oil
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp pink salt or sea salt

Directions

  1. Pre heat the oven to 180 degrees.
  2. In a mixing bowl, mix cauliflower florets with salt and smoked paprika, and bake on a greased baking tray for about 40 minutes or until soft.
  3. Allow to cool to room temperature.
  4. Place cauliflower, cannellini beans, remaining olive oil, tahini, garlic, lemon juice, cumin and salt into a food processor with an S blade, and process until smooth.
  5. Serve immediately or store in an air-tight container overnight

 

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