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AZUKI BEAN AND CARAMELIZED ONION VEGGIE DIP (GF, VEG)


vegetable spread in pink bowl with crudités and a wood table with old tablecloth


Despite some weather hiccups spring is already here and the season for days under the sun, smiling, snacking and pic-nicking has started...
You are more than aware that I'm a huge fan of snacking and dipping sauces and spreads  such as hummus, muhammara, guacamole, pâtés, mutabal etc... They're a great healthy option to have anytime at any place, whether it is for a pic-nic or a nice light dinner. 

In other occasions I mentioned that I also love them because some like hummus contain legumes and it's a different and delicious way of including them more in our diet. This time we will be using azuki beans that I already talked about in this other post.

vegetable spread in pink bowl with crudités and a wood table with old tablecloth



Even though caramelized onion give the wrong impression that it might be made with added sugar, it is nothing but only onions, a pinch of salt and some patience that you'll need to make this delicacy. The onion will start to cook, loose its water and release its sugars, it will start looking translucid, then golden and finally caramel golden brown, that is what we are aiming for. You will achieve that in aproximately 30 minutes. 
While you make it you can simoultaniously carry on with other steps of the recipe.
It also has some olives and black garlic in it that gives a nice salty touch and that particular twist that this amazing garlic has. 


I like having it with carrot, cucumber, celery sticks and crackers...that in fact I'm making some recipe testings and as soon as I get the perfect one I'll be sharing here.
This dip is also perfect as a spread over a toast or a sandwitch...

So here's the recipe for this azuki and caramelized onion veggie dip...(vegan and gluten free)


vegetable spread in pink bowl with crudités and a wood table with old tablecloth

WILD OREGANO

AZUKI AND CARAMELIZED ONION VEGGIE DIP

INGREDIENTS

  • 1 cup/250ml azuki beans, previously cooked 
  • 1 + 1/2 onion, thinly sliced
  • 10 green olives, pitted 
  • 2 black garlic cloves 
  • Dry oregano 
  • Ground green pepper
  • Pink Himalayan salt
  • Water 
  • Extra virgin olive oil 
VEGGIE DIP SPREAD OVER A CRACKER

METHOD

  1. First we make the caramelized onion, cut the onions into julienne (thin slices) and drizzle some olive oil oven a pan at medium heat and sauté. Stir from time to time. Once you've achieved that caramel-like color, reserve.
  2. Put in a blender or food processor: the cooked azukis, olives, garlic, oregano, sald and pepper to your taste and the caramelized onion. Blend at high speed and ad some water if needed, until you get a creamy, spreadable texture.
  3. Add salt and pepper if it needs it and a good splash of olive oil. Blend again a few seconds and there you go!
vegetable spread in pink bowl with crudités and a wood table with old tablecloth

vegetable spread in pink bowl with crudités and a wood table with old tablecloth

Blueberries & Olives
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