How can I store the dip?

In the fridge: airtight for up to 3 days. In the freezer: only the spread (without topping) can be frozen for up to 1 month. Reheating: not necessary – serving cold is ideal.

Can I use other beans than cannellini?

Yes, white beans such as butter beans or navy beans are also suitable.

Do I have to use tahini?

Not mandatory, but it gives an authentic, nutty flavor. You can replace it with yogurt or extra oil.

Can I make this in advance?

Certainly! Store in the fridge and add the coriander only at the end for freshness.

Can I caramelize the onion faster?

For the best flavor, it is not recommended – slow cooking is the key to real caramelization.

White bean dip with caramelized onion

Name: White bean dip with caramelized onion
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: 330 grams of cannellini beans (white beans), rinsed; 2 tablespoons of runny white tahini; 1 clove of garlic; 2 tablespoons of olive oil; juice of 1/6 lemon; pepper and salt to taste; optional: 1 ice cube (for extra creaminess); 150 grams of cannellini beans, rinsed; 1 large onion; 2 tablespoons of olive oil; juice of 1/6 lemon; pepper and salt; 2 tablespoons of coriander (finely chopped); extra fresh coriander for garnish

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40min

This creamy dip based on white beans is truly comfort food at its best. The combination of soft cannellini beans, roasted tahini, fresh lemon, and caramelized onion creates a delicious flavor. Perfect as an appetizer with some crackers, Turkish bread or as a surprising spread on a lunch sandwich.

Ingredients

What do you need?

Quantity: 4P

For the spread
330 grams of cannellini beans (white beans), rinsed
2 tablespoons of runny white tahini
1 clove of garlic
2 tablespoons of olive oil
juice of 1/6 lemon
pepper and salt to taste
optional: 1 ice cube (for extra creaminess)

For the topping
150 grams of cannellini beans, rinsed
1 large onion
2 tablespoons of olive oil
juice of 1/6 lemon
pepper and salt
2 tablespoons of coriander (finely chopped)
extra fresh coriander for garnish

330 grams of cannellini beans (white beans), rinsed
2 tablespoons of runny white tahini
1 clove of garlic
2 tablespoons of olive oil
juice of 1/6 lemon
pepper and salt to taste
optional: 1 ice cube (for extra creaminess)

150 grams of cannellini beans, rinsed
1 large onion
2 tablespoons of olive oil
juice of 1/6 lemon
pepper and salt
2 tablespoons of coriander (finely chopped)
extra fresh coriander for garnish

Make it veggie!

This recipe is completely vegetarian and vegan. No adjustments needed.

Preparation method

How do you make this?

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Make the dip: Put the 330 g of cannellini beans, tahini, garlic clove, olive oil, lemon juice, pepper, and salt in a blender or food processor. Add an ice cube for an extra creamy texture if desired. Blend until smooth and creamy spread.

Spread on a platter: Take your prettiest serving platter and spread the dip nicely with the back of a spoon to create some depth for the topping.

Caramelize the onion: Peel the onion and slice it into half rings. Heat 2 tablespoons of olive oil in a pan over medium heat and slowly sauté the onion until it is beautifully golden brown and sweet. This takes about 20–25 minutes. Stir regularly and make sure it doesn't burn.

Prepare the topping: Mix the 150 g of cannellini beans with a bit of olive oil, lemon juice – and zest, pepper & salt.

Finish: Spoon the bean topping over the spread. Distribute the caramelized onion on top. Finish with freshly chopped coriander.

Tips

Don't have tahini at home? Then you can use a tablespoon of plant-based yogurt or extra olive oil for creaminess.
Let the onion cook really slowly, this brings out the natural sweetness well.
Delicious with Turkish bread, pita, or crackers!