A fun way to introduce the palette to deep bold flavours, this Indian-spiced bean dip is perfect for your next party. Serve with raw veggies, naan, or my roasted sesame cauliflower. Both the cauliflower and turmeric in this dish have powerful cancer-fighting properties. Cauliflower is also rich in vitamin C, potassium, and folic acid. Tastes delicious and is nutritious. A win-win combination!
Use organic ingredients when possible
INDIAN-SPICED BEAN DIP
MAKES APPROX 3 CUPS
3 cups cooked white or cannellini beans
4 tbsp avocado oil or coconut oil
1 small onion, chopped
½-inch piece ginger, peeled and roughly minced
1 tsp good-quality garam masala
½ tsp ground turmeric
½ tsp good-quality curry powder blend
1/8 to 1/4 tsp cayenne pepper
½ tsp sea salt
¼ tsp black pepper
2 tbsp coconut milk
2 tbsp lemon juice or rice vinegar
¼ to ½ cup reserved bean water (leftover from cooking the beans) or plain water
1 tbsp cilantro for garnish (optional)
Heat the oil in a sauté pan on medium-low heat and add the onion and ginger. Cook for about 5 minutes or until the onion softens. Add the garam masala, turmeric, curry powder, cayenne pepper, sea salt, and black pepper. Allow the spices to warm up and release their flavours for about 1 minute. Turn off the heat and set the mixture aside to cool completely.
In a food processor, add the beans, onion mixture, coconut milk, and lemon juice. Process until smooth and creamy. Add the bean water or water to thin the dip if it is too thick. If you don’t have a food processor, you can mash everything with a potato masher or fork until it reaches the consistency you want.
Taste and adjust seasonings as desired. Garnish with fresh cilantro and serve at room-temperature or cold (I prefer room-temperature). Leftovers will keep in covered in the refrigerator for at least 7 days.
ROASTED SESAME CAULIFLOWER
SERVES 4 TO 6 AS AN APPETIZER
1 head cauliflower
2 tbsp avocado oil
1 tsp sea salt
Freshly ground black pepper, to taste
¼ cup rice vinegar
¼ cup tahini
1 ½ tbsp warm water
3 tbsp lightly toasted sesame seeds
2 tbsp bread crumbs
Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper. Chop up the cauliflower into little florets about the size of your thumb.
In a large mixing bowl, combine the cauliflower, oil, sea salt, and pepper and toss well to evenly coat the cauliflower. Transfer to the baking sheet and arrange in an even layer, making spaces between the pieces as much as possible. Roast the cauliflower for 12 minutes, turning the tray and lightly tossing the pieces halfway through.
While the cauliflower roasts, combine the vinegar, tahini, and 1 ½ tablespoons warm water in a small mixing bowl, and whisk until smooth (adding more warm water to thin the mixture if needed).
After 12 minutes in the oven, transfer back to the large mixing bowl, and toss the cauliflower with the tahini mixture and sesame seeds. Make sure everything is coated evenly, then transfer back to the baking sheet and sprinkle with the bread crumbs (for an extra crunchy texture). Place back in the oven and roast for another 3 minutes until the bread crumbs toast up a bit.
Best served hot out of the oven with the Indian-spiced bean dip on the side.