Roasted Cauliflower and Tahini Dip

Prep time
5 MIN

Total time
30 MIN

Serves
8

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

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

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

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

Stay inspired with easy and delicious
meal ideas wherever you are