Dips have always been my favorite snack, a tasty way to spice up celery or cucumber sticks. I love this Tahini and the caramelized onion dip because it’s so warm, perfect for this time of year when the temperatures are cool outside.
The base of caramelized onions gives this dip a slightly sweet taste that is perfectly balanced with lemon notes. I love the nutty and deliciously rich taste that Tahini adds to dishes (like energy balls or roasted vegetables!), And this dip is no exception. I was a big fan of caramelized onion hummus and this dip has a very similar taste while being completely chickpea and bean free (SCD / Paleo approved!).
I ate this dip warm or cold with vegetables as a snack, but it is also a fantastic accompaniment to chicken, lamb or grilled vegetables. Honestly, this stuff suits almost everything!
Tahini & Caramelized OnionDip
1 hour 5 minutes
Diet: Dairy Free, Grain / Gluten Free, Nut Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal, Vegan
Servings: 2 cups
3 large onions
1/2 tbsp olive oil
pinch of salt
2/3 cup of Tahini
Juice from 1 lemon
1 clove of garlic
3/4 cup of water
1/2 teaspoon chilli powder
freshly chopped parsley to serve
Peel the onions and cut into thin slices.
Brush the bottom of a large pan over medium heat with the olive oil. Once hot, add the onions and season with salt. Cook the onions for about 30 to 45 minutes and stir every 5 minutes so they do not burn.
Mix the tahini, lemon juice, garlic and water in a bowl until it turns soft and creamy
Pour the liquid with the onions into the pan and stir well. Stir in the cold powder. Cook on medium heat for about 5 minutes until it bubbles.
Garnish with fresh parsley