White Bean Dip with Paprika Caramelised Onions
When I entertain, I always serve a dip – it’s my signature!
I’ve always been a fan of hummus, but I like to vary the ingredients. Here I use white beans instead of chickpeas. But what makes all the difference are the paprika-caramelised onions, which add so much flavour to the recipe!
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- Preparation time: 15 minutes
- Cooking time: 15 minutes
- Servings: 4 à 8
Ingredients
Caramelised Onions with Paprika
- 1 tablespoon (15 ml) olive oil
- 1 large yellow onion, thinly sliced
- 1/2 teaspoon (2.5 ml) salt
- 1/2 teaspoon (2.5 ml) smoked paprika
- 1 teaspoon (5 ml) paprika
- 1 teaspoon (5 ml) harissa
White Bean Dip
- 1 can 540 ml white beans, well rinsed and drained
- 3 tablespoons (45 ml) olive oil
- 3 tablespoons (45 ml) lemon juice
- 2 teaspoons (10 ml) maple syrup
- 2 teaspoons (10 ml) dried oregano
- 1 clove garlic, minced
- 3/4 teaspoon (3.75 ml) salt
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Preparation
Caramelised Onions with Paprika
- In a non-stick frying pan, heat the oil over a medium heat and sauté the onion with salt for 10 minutes, stirring frequently. Add the smoked paprika, paprika and harissa. Cook for a further 4 minutes, stirring frequently.
White Bean Dip
- Place all the dip ingredients in a blender and blend until very smooth.
- Serve with caramelised onions.
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