What are the foods that you will just NOT eat?
For me, it’s most meat (I know that’s a big one). That pink ginger that comes with sushi. And I recently discovered I won’t eat a certain brand of roasted garlic hummus. Oh, and a bag of dried papaya I just bought.
More on the hummus I’m not eating: I really wanted to buy a dip just to have around to snack on. I bought the roasted garlic flavor and knew from the first bite that I just can’t eat it.
Enter: caramelized onion white bean dip. So much better than store bought anyways, right?
More proof that everything happens for a reason. I bought hummus I didn’t like so that I would be inspired to make this. 🙂
This dip is sooo good. It’s creamy and so full of flavor. I think you will really enjoy it.
1 head of garlic
Roast the garlic. I followed this method.
1 medium red onion, sliced thin
10 fresh sage leaves
Heat about 1 Tbsp. olive oil in a pan over medium heat. Add sliced onions and a pinch of salt. Cook until caramelized, 25-30 minutes. Once onions are caramelized, remove from pan and set aside. Add sage leaves to the pan to toast, about 5 minutes.
1-15 oz. can white beans (I used Great Northern beans)
4 cloves roasted garlic, from above
Juice from 1/2 of a lemon
Fresh ground black pepper
Red pepper flakes (I used about 1 tsp. but add according to your taste)
Using a food processor, process beans and olive oil until smooth. Drizzle in enough oil to get a smooth consistency. Add roasted garlic, lemon juice, black pepper and red pepper flakes. Process again, lightly. Add caramelized onions and toasted sage. Process once more, until just combined.
-Add as much olive oil as you need as you are processing the dip to keep a smooth consistency. If it’s difficult to process, drizzle in some oil and try again.
-I left some larger chunks of onion and sage in my dip. If you want your dip completely smooth, process it longer, until it is how you like it.
-I served this with crackers and toasted bread.