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.

Makes: about 10 portions

Preparation time: 45 minutes


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

Pre heat the oven to 180 degrees

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

Allow to cool to room temperature

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

Serve immediately or store in an air-tight container overnight


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