This vegan white bean dip is full of taste, color and flavor. Garlic, tomatoes and onions are blending together to enrich this white bean dip recipe that you’ll love and you’ll want more of it once you taste it.
The subtle garlic flavor meeting the sweetness of the onions and that delicious tomato taste, makes me drool just thinking of it. This is Romanian Fasole Batuta – a simple and tasty popular bean spread recipe.
So, are you ready to learn how to cook the most delicious white bean dip (at least for me) that you ever tasted? Now, look at this picture and tell me you don’t crave some. 😀
Beans are very nutritious and full of protein so we should eat them more often, as vegan meals are becoming more and more recommended by nutritionists. We should go easy on our bodies, having 1-2 vegan days over the week. That being said…
What do we need to make this vegan white bean dip?
🧄 Ingredients For This Vegan White Bean Dip / Spread
- Homemade boiled white beans packed with veggie flavor
- Yellow onions and garlic. More onions, better the taste.
- Good quality tomato paste – best that you can find.
- Fresh herbs for serving – dill and parsley.
- Cooking oil – any neutral flavor, I used sunflower oil.
🍅 How To Make This Vegan White Bean Dip / Spread
Let’s start making this white dip recipe. It is easy to make, once you’ve cooked your beans.
1️ Step one: Flavor with garlic
Take your cooked beans from the cooking pot (click here to see how I made it) and put them in a food processor or a powerful blender. Use a little liquid to obtain the consistency you see here.
Next, add in some crushed garlic cloves to flavor the dip. You can use as much as you like from 2 cloves to 10. I recommend to go full flavor, it’s healthy. I eat lots of garlic on a regular basis.
If you have a food processor blend it all there. If you’re using a blender like me, put the beans paste into a bawl and add the crushed garlic, 4-5 tbsp sunflower oil and mix it well with a wooden spoon.
Taste for saltiness if by any chance it needs more.
2️ Step two: Make the topping
Now we’ll start making the topping. Finely chop the onions and put them in a skillet or frying pan with 6-7 tbsp cooking oil. Saute the onions on medium low heat, stirring continuously until gets a beautiful golden color.
It will take some 15-20 minutes. Patience is a virtue! 🙂
Now, when it’s beautifully golden add the tomato paste. 4-5 teaspoons, go with personal taste here. Stir in and let them cook together for another 5-7 minutes so the onions and the oil takes in the beautiful tomato color and taste.
Turn off the heat and pour the sauce over the bean paste and spread it evenly until is covering all the surface. That’s it. Decorate with fresh dill and black pepper and start digging in!
Color it up with slices of red bell pepper or ripe tomatoes, or pitted black olives for a plus.
🥖 Serving This Vegan White Bean Dip / Spread
It’s wildly delicious served right away, while the sauce is hot. Spread it on toasted or crunchy bread, baguette, pitta or crackers.
Dip in with celery, carrots, cucumber or bell pepper sticks to make it even more healthy.
But remains tasteful even later on. Keep it covered in the fridge up to 4 days. Just take it out and indulge in this pure deliciousness.
Other delicious recipes to try: 👌
- Delicious White Beans Stew (homemade from scratch)
- Sour Cream Garlic Chicken Soup (ah, that real delish)
- My Russian Salad With A Twist (you just have to try it)
Vegan White Bean Dip / Spread With Tomato Onion Topping
- 1.1 lbs (500g) dried white beans already boiled
- 4-5 large onions
- 4-5 tsp good quality tomato paste
- 2-10 garlic cloves
- fresh dill, parsley to garnish
- 10-12 tbsp cooking oil (neutral flavor)
- Put the cooked beans into a food processor along with 4-5 tbs neutral flavor oil, garlic cloves and some cooking liquid just enough to reach desired consistency. Mix them together just for a few seconds, the paste don't need to be too smooth. Place the resulted paste into a bawl.
- Start making the tomato sauce. Finely chop the onions and saute them in a large pan with the remaining 6-7 tbsp cooking oil. Stir continuously on medium low heat, until it loses all the water, releases the sweetness and gets that beautiful golden color. It will take around 15-20 minutes.
- Add the tomato paste and stir well so both the onion and oil absorbs it completely. Cook another 5-7 minutes. Pour the sauce directly over the beans paste and spread it to cover all the surface. Serve immediately, on toasted bread slices, baguette or any kind of bread / pittas you have at hand. Decorate with fresh dill and parsley. Slices of bell peppers, tomatoes, pitted olives are a visual and delicious plus.
- This white bean dip with tomato onions topping is delicious even as a leftover. Cover it up and keep it the fridge up to 4 days.
I never tasted this before, it’s really good!