Prep time
Total time
30 MIN
This delicious dip can be served with any of your favourites such as crackers or vegetables.



  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. 

Recipe Made With

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

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