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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…
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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.