Veggies & White Bean Spread (WFPB, Vegan, no oil)

In our mission to get our children to eat more vegetables in a healthy manner, my husband and I have created this recipe.  This can be eaten in a tortilla or lettuce wrap, as a dip for veggies, or in a panini (the way my children prefer it).  For the panini, we use Ezekiel bread (no oil) and add a very small amount of Daiya cheese (not part of a whole foods plant based diet due to the oil content) to the spread to give it a hint of cheese flavor for them.  We make large batches in the panini press at once with leftovers going into the refrigerator for school lunches.

Ingredients:
1 pound vegetables (we like cauliflower or a carrot/broccoli combo)
1 (15 ounce) canned white beans, drained & rinsed well or 1 1/2 cups cooked
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon red wine vinegar
1 teaspoon paprika
1 teaspoon lemon juice
1/2 to 1 teaspoon salt
ground pepper to taste
water, for desired texture

Directions:
Chop vegetables into pieces appropriate for steaming or roasting.  If roasting, heat oven to 400º. Roast until tender using silicon baking mat, about 18 minutes.  In food processor, pureé beans and garlic until smooth, 1 to 2 minutes.  Add roasted vegetables, vinegar, and seasonings to pureé and combine.  Season with salt and pepper.  Add water as desired.