Our Instant Pot® has received a lot more love over these last few months with making a couple batches of beans each week. We usually cook up a big batch of chickpeas for hummus and save some to roast up to top our salads with. A couple of months ago, we ran out of dried chickpeas, but we had white beans on hand so I decided to see how those would work for a hummus replacement. What a pleasant surprise! The white beans have a natural creaminess to them and produce a smooth dip without having to add a lot of extra liquid to the food processor.
One week I decided to roast up some onions to add to the “hummus” and wow! The flavor is bold and brings a great texture to the mix, too! But I didn’t just roast up the onions plain…I tossed them with a little balsamic vinegar and olive oil to help caramelize them up a bit, which also amped up the flavor.
We love to add this to salads, savory cream of buckwheat, spread on toast or in sandwiches, dip raw/roasted veggies in, and enjoy with crackers! This recipe makes a very large batch, but between the three of us we polish it off in a few days. I made some to bring to a family gathering not long ago and it was a hit with some marinated snap peas that my aunt brought.
ROASTED ONION WHITE BEAN DIP
What you need:
- 1 small onion, quartered or cut into eighths
- 3 small garlic cloves, peeled
- 3 teaspoons balsamic vinegar
- 2-3 teaspoons extra virgin olive oil
- pinch of salt
- 3 cups cooked white beans*
- 3-4 Tablespoons tahini**
- 3 Tablespoons lemon juice
- 1 teaspoon coconut sugar
- salt + pepper to taste
- Optional flavor boosters: granulated garlic, nutritional yeast, hot sauce
*Can use Great Northern or cannellini beans.
**For this dip, I like to use Whole Foods roasted, salted tahini as it is super smooth and runny – helps to achieve a really creamy dip. Can also use a raw variety, but may need to add upwards of 1/4 cup of cold water or some extra olive oil.
- Preheat oven to 375°F and line a small baking tray with parchment paper.
- In a small bowl, toss the onion, garlic cloves, balsamic vinegar, olive oil, and salt until well incorporated. Transfer to the small baking tray.
- Roast for 10-15 minutes, or until the onion is softened and caramelized. I use our little toaster oven for this and due to the smaller space, the cooking time is faster. If using a bigger oven, you may need to roast longer.
- In a food processor, add in remaining ingredients (along with the roasted onion + garlic) and puree to desired consistency. I usually do it until its silky smooth so no chunks remain (to be picky eater approved), but if you want a chunkier texture, I recommend pulsing it instead. If the mixture is too thick, you can add cold water one tablespoon at a time or additional olive oil.
- ENJOY! It’s great topped with an extra drizzle of balsamic, fresh black pepper, or chopped olives. This dip tastes even better once it’s been refrigerated for a few hours. Store in an airtight container in the fridge – leftovers good for up to five days.
If you give this recipe a try, please come back and let me know!
Thanks for stopping by!