Roasted Cauliflower and Tahini Dip

This delicious dip can be served with any of your favourites such as crackers or vegetables.

Products you'll need:

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

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Ingredients

  • 1 each small cauliflower, cut into florets (about 6 cups)
  • 1 can chickpeas (garbanzo beans), rinsed and drained
  • 1/4 cup (60 mL) olive oil, divded
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) pepper
  • 1 tsp (5 mL) paprika
  • 1 cup (250 mL) Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth
  • 1/2 cup (125 mL) tahini
  • 1/2 cup (125 mL) lemon juice

Directions

  1. Preheat oven to 400°F (200°C)
  2. On a large foil-lined baking sheet, toss cauliflower and chickpeas with 2 tbsp (30 mL) of the olive oil, salt, pepper and paprika.
  3. Roast in oven, turning occasionally, until cauliflower is golden and very tender, about 20 minutes. Let cool slightly. 
  4. Transfer mixture to food processor or blender with broth, tahini and lemon juice and blend on low until smooth. 
  5. Serve in a shallow bowl with a drizzle of the remaining olive oil. Enjoy! 

Recipe tips

This will keep up to one week covered in the refrigerator. 

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 250
Fat 16 g
Sodium 490 mg
Carbohydrate 21 g
Dietary Fibre 5 g
Protein 8 g
Calcium 7 %DV

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