Roasted Cauliflower & White Bean Dip with Fresh Herbs
A vibrant, creamy dip that elevates the humble white bean into a sophisticated spread. Roasting cauliflower and garlic first unlocks a deep, sweet nuttiness that perfectly complements the smooth cannellini beans and nutty tahini. Finished with a bright burst of fresh dill and parsley, this dip is a nutrient-dense staple perfect for any mezze platter.
Servings 6
Calories 131kcal
Ingredients
- Raw Cauliflower Florets: 1 ½ cups approx. 150g
- Whole Unpeeled Garlic Cloves: 3
- High-Quality Extra Virgin Olive Oil: 3 tablespoons 45 mL, divided
- No-Salt-Added Cannellini Beans: 1 can 15-ounce / 425g, rinsed and drained
- Tahini: 1 tablespoon 15g
- Fresh Lemon Juice: 3 tablespoons 45 mL
- Smoked Paprika: ¼ teaspoon
- Fine Sea Salt: ⅛ teaspoon
- Fresh Parsley finely chopped: 3 tablespoons
- Fresh Dill finely chopped: 1 tablespoon
- Cold Water: 2 to 4 tablespoons as needed
- Freshly Ground Black Pepper: to taste
Instructions
- Preheat your oven to 425∘F (220∘C). On a small baking sheet, toss the cauliflower florets and the unpeeled garlic cloves with 1 tablespoon of the extra virgin olive oil until lightly coated.
- Arrange the vegetables in a single layer and roast for 15-20 minutes, or until the cauliflower is tender and has light golden-brown edges. Remove from the oven and let cool for 5 minutes.
- Once cool enough to handle, squeeze the roasted garlic paste from the skins and discard the papery peels.
- In the bowl of a food processor, combine the rinsed and drained cannellini beans, tahini, fresh lemon juice, and the remaining 2 tablespoons of extra virgin olive oil. Process for 30 seconds until a thick paste forms.
- Add the roasted cauliflower florets, the squeezed roasted garlic paste, smoked paprika, and the sea salt to the food processor. Process on high for 1-2 minutes until the mixture is exceptionally smooth and creamy.
- If the dip is too thick for your liking, stream in cold water, 1 tablespoon at a time, with the processor running until you reach your desired consistency.
- Add the chopped fresh parsley and dill. Pulse 5-6 times, just until the herbs are incorporated but not fully pulverized. Scrape down the sides of the bowl, taste, and adjust with a few grinds of black pepper if desired.
- Transfer to a serving bowl. For a beautiful presentation, create a swirl on top with the back of a spoon and drizzle with a little extra olive oil before serving.
Notes
- Serving Suggestion: This dip is outstanding served with whole-grain pita bread, cucumber spears, carrot sticks, and bell pepper strips.
- Make-Ahead: The dip can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors will meld and deepen over time. Let it sit at room temperature for 20 minutes before serving for the best texture.
- Bean Varieties: If you don't have cannellini beans, Great Northern or navy beans are excellent substitutes in this recipe.
Nutrition Facts
Per serving- Calories: 131 kcal
- Total Fat: 8.4 g
- Saturated Fat: 1.2 g
- Sodium: 65 mg
- Total Carbohydrates: 11.2 g
- Dietary Fiber: 3.2 g
- Total Sugars: 0.7 g (0 g Added)
- Protein: 4.1 g