Children’s Pink Bean Dip with Sweet Onions
By OcadoLife
Published on 18 July 2025
“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 lovely with seeded crackers, too.” says cook and food writer Bee Wilson, author of First Bite: How We Learn To Eat. Search for Bee’s Giant Seeded Crackers online.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
Time and servings
20 minsTotal time
6Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 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
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.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.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.