This Creamy Lemon Thyme Dip combines roasted cauliflower, creamy cannellini beans, and aromatic herbs for a fresh and zesty dip. It’s a healthy alternative to store-bought cream cheese dips (or hummus), bursting with flavour and perfect for entertaining or as an everyday snack.
So we’re coming into winter here in Australia and it’s a time to optimise immune function and avoid seasonal bugs. Food is always the best medicine and prevention is way better than cure – so it’s certainly a good time for me to share this immune boosting Creamy Lemon Thyme Dip. It’s delicious, creamy texture often appeals to kids, so it’s sure to be popular with the whole family.
Health benefits
This dip is especially good because it has a boost from one of natures most protective and nourishing vegetables – cauliflower. Move over oranges, cauliflower is a rich source of Vitamin C and contains many detoxifying, anti inflammatory, antioxidants to protect the body against disease. The garlic, thyme and rosemary are all immune boosting herbs and the cannellini beans are a fabulous source of fibre, antioxidants and protein (which is so essential for a healthy immune system).
Ingredients
This dairy-free, healthy dip features roasted cauliflower, cannellini beans, fresh garlic, thyme, rosemary, lemon zest and juice, olive oil, and seasoning. These simple ingredients blend into a creamy, flavour-packed spread.
How to make this creamy lemon thyme dip
Begin by roasting cauliflower florets until tender, as roasting enhances their natural sweetness and adds depth of flavour. Once cooled, combine the cauliflower with cannellini beans, minced garlic, fresh herbs, lemon zest and juice, olive oil, and seasoning in a food processor. Blend until smooth and creamy. For a Thermomix, simply follow the chopping and blending instructions for quick preparation.
Serving suggestions and how to store
Serve this dairy-free dip in a bowl drizzled with olive oil alongside raw or steamed vegetables, crackers, sourdough, or crispy baked pita chips. Feel free to sprinkle with chives or your favourite fresh herbs too. Store in an airtight container in the fridge, with a thin layer of olive oil to preserve freshness. It can also be frozen for later use.
Vary this creamy lemon thyme dip to suit your needs
For a garlic-free option, swap the garlic for a pinch of cumin powder and chilli powder to maintain a savoury depth.
For more delicious, healthy dip recipes, click HERE.
Ingredients
- 250 g cauliflower (approx. 2 cups) broken into florets
- 425 g can cannellini beans -drained and rinsed
- 1 clove/s garlic -minced
- 1 tsp fresh thyme leaves -picked off stems
- ½ tsp fresh rosemary leaves -finely chopped
- 1 lemon/s -zest
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil -extra virgin
- Sea salt and freshly ground black pepper -to taste
Method
- Preheat the oven to 180℃/350℉.
- Bake the cauliflower until just tender (approx 15 minutes) and allow to cool. You could also steam it if you prefer (I think baking gives it a better flavour though).
- Place all of the ingredients into a food processor and blend until creamy.
- It can be made ahead and the lovely flavours develop with time.
Thermomix Method:
- Bake your cauliflower as above.
- Mince the garlic, 2 seconds, speed 7 (you may need to scrape the sides and repeat).
- Add the thyme and rosemary and chop, 5 seconds, speed 7 (until finely chopped).
- Add the rest of the ingredients and blend 30 seconds, speed 5.
Serve
- with a drizzle of olive oil
- with raw or lightly steamed vegetables
- with crackers or crusty sourdough (I have an awesome selection of easy to make home made savoury crackers in my ebook ‘The Well Nourished Lunch Box’ – one of them is pictured here)
- with crispy baked pita or mountain bread
Store
- Drizzle with olive oil to seal it. Store in in airtight container in the fridge.
- Can also be frozen.
Variations
Garlic-free
Substitute the garlic with a pinch each of cumin powder and chilli powder.I'd love to hear how you like this recipe. Post a comment and/or rate his recipe below.
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Phoebe says
Looks yummy! Any suggestions for replacing the beans or would it be OK without them?
Georgia Harding says
Hi Phoebe. It will be a lot less creamy/ dense without the beans – you could sub any other white bean though G x
Lea-Anne says
Delicious! I ran out of cannellini beans and used chick peas instead and it was so tasty. Just the right amount of lemon and garlic and creaminess! Thanks Georgia!
Georgia Harding says
So glad you enjoyed it and thanks for sharing your variation and rating the recipe too Lee-Anne G x