Dibble Foods Eco Garlic Aioli 280g

Product Description

100% plant-based Eco Aioli with Garlic will make your taste buds sing when splashed over crispy vegetable tempura, spicy black bean tacos, in a burger or as a chip dip.

Allergen and cholesterol free, it has 28% less fat and with a reduced water footprint of 88L per jar when compared to leading egg-based garlic aiolis.

280g. Ingredients: Aquafaba (Water, Chickpeas), Sunfower Oil, Tapioca Starch, Vinegar, Lemon Juice, Salt, Garlic (1.4%), Sugar, Faba Bean Protein, Mustard Powder, Rosemary Extract, Black Pepper.

Vegan. Egg-free, gluten-free, dairy-free, nut-free, cholesterol-free.

Recipe suggestion: Oven-Roasted Turmeric Cauliflower with Eco Aioli

Prep Time 10 minutesCook Time 20 minutesServes 4-5Difficulty Easy as!


  • 2 Tbsp Dibble Eco Aioli with Garlic
  • 1 whole cauliflower, stem and outer leaves removed
  • 1 Tbsp turmeric powder
  • 1 tsp smoked paprika powder
  • ½ tsp cumin powder
  • 1 tsp sea salt
  • 2 Tbsp olive oil
  • 3 cloves of garlic, minced
  • 1 Tbsp apple cider vinegar
  • ½ tsp ground black pepper
  • 2 tsp honey


  1. Preheat the oven to 180°C.
  2. Rinse the cauliflower and in a pot of boiling water, boil 10-12 minutes.
  3. Remove the cauliflower from the pot, pat dry with paper towels and set aside on a baking tray lined with baking paper.
  4. In a large bowl, add the turmeric, paprika, cumin, salt, olive oil, garlic, apple cider vinegar, black pepper and honey and mix well with a fork.
  5. Pour the mixture onto the cauliflower, ensuring the entire cauliflower is completely covered and rub the mixture in.
  6. Bake for 15-20 minutes or until the cauliflower is a golden brown.
  7. Remove the turmeric cauliflower from the oven and dress it with Dibble’s Eco Aioli with Garlic.
  8. Serve it warm by itself or with your meal.
  9. Enjoy!
Please note: Prices and stock levels may differ between our Online shop and our Sydney, Melbourne, Brisbane & Canberra shops.