1 head cauliflower, cleaned and cut into florets
3 garlic cloves
1 cup canned artichoke hearts, drained
2 Tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ cup tahini
Juice of 1 lemon
¼ cup black olives, pitted and chopped
4 oz. low-fat feta cheese, crumbled
Combine cauliflower, garlic cloves and artichoke hearts in a casserole dish. Toss with olive oil and season with salt and pepper.
Roast uncovered vegetables at 425° F for approximately 20 minutes or until tender. Remove from oven and cool to room temperature. Place roasted vegetables, tahini and lemon juice in a food processor or blender. Process until smooth.
Return processed vegetables to casserole dish, garnish with crumbled feta and cover with foil. Dip can now be warmed on grill or in an oven at 375° F.
When serving, remove foil and sprinkle with black olives and paprika. Serve with pita chips, crackers or sliced vegetables.
Yield: 5 cups
Per serving: 79 calories, 6g fat, 3g protein, 4.3g carbohydrate, 1.7g dietary fiber, 2mg cholesterol, 184mg sodium, 85mg potassium.