A yummy variation on my favourite dip, made with my favourite veg.


  • 1 400g can white beans
  • 1 tablespoon tahini paste
  • 1 broccoli
  • 3-4 cloves garlic
  • pink salt
  • pepper
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 chilli, deseeded


Preheat the oven to 180 degrees. Roast the broccoli and garlic for around 25 minutes. Once crispy and cooked, cut off and discard the broccoli stem. Place the broccoli florets into a food processor with the peeled garlic, lemon juice, olive oil, tahini, beans and salt and pepper. Blend until smooth, then taste and season further with salt, pepper. If you need more liquid add more lemon juice and/or olive oil until you achieve a creamy consistency. If you want to try another variation check out my roasted red pepper hummus.