This dip is creamy and flavourful. It’s perfect served warm at a dinner party accompanied by crudités and crackers, or taken for lunch in a sandwich or wrap. Tahini is a Middle Eastern sesame seed paste, made by roasting then grinding the seeds, much like peanut butter. It’s an essential ingredient in hummus. A little goes a long way.
Ingredients – Bean Dip
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, diced
- ¾ tsp cumin
- ½ tsp paprika
- ½ tsp salt
- 1 15-19 oz can white beans (kidney, cannellini, etc), drained and rinsed
- 2 tbsp tahini
- 3 tbsp olive oil
- 1 lemon, zest
- 2 tbsp lemon juice
- 3 tbsp boiling water
In a medium pan, heat the olive oil over medium high heat. Add the onion and sauté for around 5 minutes or until lightly golden brown. Add the diced garlic, cook for 2 minutes, then add the cumin, paprika, and salt. Cook for another 2 minutes, by which time the spices will have absorbed all the liquid in the pan and it will be completely dry.
Place the cooked onion, garlic, and spice mixture into the food processor along with the chickpeas, tahini, olive oil, and lemon zest and juice. Puree until smooth then add the hot water and blend further.
Ingredients – Crispy Onions
- 1 onion, thinly sliced
- 1-2 tbsp rice flour
- Vegetable oil
Instructions – Crispy Onions
Add vegetable oil to a medium pan with high sides, making sure the oil goes 1½ – 2 inches up the side of the pan. Heat the oil over medium high heat until a wooden spoon placed into the pan has small bubbles around it.
Coat the onion with the rice flour, then place half the onion into the hot oil and cook until golden brown and crispy. Remove and transfer to a plate lined with paper towel.
Use to garnish the dip along with a little bit of freshly chopped parsley, for colour.
3 thoughts on “White Bean Dip with Fried Onions”
Reveena served this lovely side dish at one of her dinner parties with her parents and I loveddd the taste. It’s a must try!
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Isn’t it a nice alternative to hummus?