Smoked garlic and caramelised red onion white bean dip

Soy FreeNut freeDairy freeGluten freeVeganMeal Type: Dips dressings & saucesSesame freeTop 14 free

23 Feb

VEGAN II SOY FREE II GLUTEN FREE II DAIRY FREE II NUT FREE II SESAME FREE II TOP 14 FREE

I wanted to create a stunningly healthy dip using cannellini beans instead of always making houmous. This recipe is really creamy and smoky with a beautiful sweetness from the caramelised red onions. You could serve this as a dip, or in a wrap or a salad. Its really simple to put together and only contains 5 ingredients.

Smoked garlic

If you cannot get hold of smoked garlic just use regular garlic. I bought my garlic from my local organic butchers but have seen them in farm shops. Look out for smoked garlic it really is worth trying to get hold of some as the smell and flavour is just sublime.

Cannellini beans/white beans

For ease and time use pre cooked cannellini beans.

Olive oil

Extra virgin cold pressed olive oil is best, however you could use hemp or avocado oil instead.

Storage

The dip will keep in the fridge for 4 days in an airtight container.

Ingredients

cannellini bean dip by kam sokhi allergy chef

smoked garlic dip by kam sokhi allergy chef

Serves 2 - 35 min prep & cooking time

Step by step

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Recipe

235 g tin of cannellini beans
1/2 tsp brown sugar
1 bulb of either smoked or regular garlic
1/2 white onion roughly chopped
2 small red onions sliced
1 tbsp extra virgin olive oil
salt & pepper to taste
juice of 1/4 lemon
3 tbsp water
red chilli flakes to garnish * optional

Method

Start by pre heating the oven to 180°C/356°F gas mark 4
Peel and roughly chop the white onion and roast for 15/20 mins till soft. At the same time cut the bulb of garlic in half and roast alongside the onions till soft. ( cover the garlic with foil) once roasted leave to one side to cool.
Meanwhile saute the red onions with a tsp of oil till soft adding a 1/2 tsp of brown sugar, cook till sticky and translucent.
In a nutri bullet, or food processor add the cannellini beans, lemon juice, oil, water, seasoning, white onions, squish the garlic out into the food processor, and blend for a few seconds till creamy.
Spoon into a bowl and top with the caramelised red onions and sprinkle with chilli flakes.

Variations

You could add ground cumin to this recipe if you wanted, and possibly sub the cannellini beans for butter beans but you may need to add more water to create the right consistency.

If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.

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Hi there, I am Kam and I create delicious allergy friendly recipes for health conscious people like you, so you can find joy & happiness in food again.

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