Bean and sweet onion dip

snacks
Bean and sweet onion dip

Ingredients

serves 4-6
  • •1 large red onion, quartered
  • •½ tbsp olive oil
  • •1 400g can kidney beans, drained and rinsed
  • •1 tsp miso paste
  • •Juice of ½ lemon
  • •1 tbsp extra virgin olive oil
  • •1 tsp smoked paprika
  • •½ tsp salt, to taste
  • •2 tbsp water
  • •Small handful dill, chopped

Directions

  1. 1. Preheat the oven to 180°C. Drizzle the onion with olive oil and roast for 15 minutes. Leave to cool.
  2. 2. Add all the ingredients except the water and herbs to a food processor. Process until a chunky dip forms, scraping down the sides as needed.
  3. 3. Add the water and process again until smooth. Add the dill and process again. Season to taste. Serve chilled.
Baker Beanie Author

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