Vegan Onion Dip (oil free)
Recipe for a vegan onion dip with caramelized onions is nut-free and is made from white beans and tahini.This French onion dip not only tastes great as a party starter but also as a spread on sandwiches or dipped vegetables for your next snack. Incidentally, the garlic and onion dip is naturally gluten-free and wfpb friendly, since it is produced without oil and only with whole foods.
Equipment
Ingredients
- 1 can 15.5 oz, 440 g white beans, drained
- 4 tablespoon tahini
- ¼ cup 60 ml water
- 1 large onion diced
- 3 cloves garlic chopped
- Juice of 1 lemon
- 1 teaspoon paprika powder
- 2 teaspoon apple cider vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon tomato paste
- Sea salt to taste opt
Instructions
- Chop the onion and chop the garlic. Fry the onion and garlic in a little water in a pan until they caramelize.
- Add a little sip of water again. If you notice that the pan is browning, add a sip of water. So the onions turn nice and brown.
- In the meantime, mix the tahini with the water until creamy. I use a high speed blender for this.
- Now add the drained white beans and blend until you get a super creamy consistency.
- Add the remaining ingredients except for the onions and blend again until everything is mixed together.
- If the dip is creamy enough for you, add the onions to the cream and blend on a light setting only briefly so that the onions are mixed in the cream, but you still have pieces.
- Taste the dip and season to taste. Place the dip in a sealable container and put it in the fridge until ready to serve.