Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 head cauliflower, cut into small florets
- 30 mL (2 tbsp) olive oil, divided
- 1 can (540 mL/19 oz) no salt added white kidney beans, drained and rinsed
- 2 mL (½ tsp) garlic powder
- 2 mL (½ tsp) paprika
- 2 mL (½ tsp) lemon juice (about ¼ lemon)
- 125 mL (½ cup) water
- Salt and pepper to taste
Directions
Preheat the oven to 190 °C (375 °F).
In a large bowl, toss cauliflower with 15 mL (1 tbsp) oil until well-coated.
Spread cauliflower on a non-stick baking sheet and roast for 45 minutes or until soft, turning over halfway to keep from burning. Let cool.
In a blender or food processor, blend cauliflower, beans, garlic powder, paprika, lemon juice, water, remaining olive oil, and salt. Mix until smooth.
Transfer dip to a serving bowl.