Lemon Herb Cauliflower Bean Dip

July 18, 2015

Lemon Herb Cauliflower Bean Dip

Lemon Herb Cauliflower Bean Dip

[yields ~1 1/2 cups] inspired by Super Natural Every Day, White Bean Spread

2 cups cauliflower
1 small/medium garlic clove
1 cup cannellini beans, rinsed + drained
2 tablespoons tahini
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice
2-3 teaspoons lemon zest
2 teaspoons fresh thyme
1 teaspoons chopped fresh rosemary
salt + pepper, to taste
toppings: 1 teaspoon olive oil, toasted pepitas, salt, pepper, fresh herbs
Steam the cauliflower until fork tender (about 10min) then rinse with cold water or place in an ice bath until chilled. Drain water.
Place the garlic in your large food processor and turn on to mince.
Add in the cauliflower, beans, tahini, oil, lemon juice, 2 teaspoons zest, thyme, rosemary, salt, and pepper and process until smooth. Scrape the sides as needed.
Taste and add more salt, pepper, and/or lemon zest if needed.
Chill in the fridge until ready to serve. Flavors will develop more as it sits.
Top with a drizzle of olive oil, toasted pepitas, and a sprinkle of salt + pepper.
tip! While the cauliflower is steaming you can toast 1/4 cup raw pepitas over medium-low heat in a pan with 1 teaspoon of oil. Add a generous sprinkle of salt and pepper, then toast stirring frequently, until golden brown.

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