Book a delivery
Total number of items in your trolley: 0. Trolley amount:
  • Recipes
  • Children’s Pink Bean Dip with Sweet Onions
Children’s Pink Bean Dip with Sweet Onions

By OcadoLife
“An appealingly pink vegan answer to taramasalata, this healthy Children’s Pink Bean Dip with Sweet Onions – which is a source of protein – should have even picky eaters reaching for crunchy raw veg to dip in. It’s…
Shop for ingredients

Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 2 onions, quartered 

  • 1 tbsp extra-virgin olive oil 

  • 1 (400g) tin kidney beans, drained 

  • 2 tbsp olive oil 

  • 1 tsp white miso (check for gluten free)

  • 1 tsp sweet smoked paprika, plus a pinch
  • 2 tbsp lemon juice
  • 1 small handful flat-leaf parsley, chopped (optional)

  • 2 celery sticks, sliced into batons
  • 2 carrots, sliced into batons

  • ½ cucumber, sliced into batons

  • 1 red pepper, sliced into batons

  • 1 (200g) pack baby corn and sugar snap peas, halved


Method

3 steps

  1. Step 1

    Put the onions in a microwave-safe bowl and drizzle with the extra-virgin olive oil. Cover and microwave on full power (approx. 800W) for 10 mins, stirring halfway, until soft; leave to cool.

  2. Step 2

    Add the kidney beans to a food processor with the cooled onions, oil, miso, paprika and lemon juice. Blitz to give a creamy, smooth dip, adding a spoonful or two of water if needed. Season lightly to taste.

  3. Step 3

    Spoon into a bowl; sprinkle with a little chopped flat-leaf parsley, if you like, and another pinch of paprika. Serve with the raw crunchy veg, plus seeded crackers or flatbreads if you like. Keep leftovers covered and chilled for 3-4 days.