Vegan White Bean Dip / Spread With Tomato Onion Topping
This vegan white bean dip is full of taste, color and flavor. Make it once and you'll become addicted.
Servings 12 servings
Ingredients
- 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)
Instructions
- 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.
Notes
I know you'll be tempted to use olive oil. Please don't. It will completely change the flavor, not in a good way.
