Saturday, June 4, 2011

Vegan Onion and Parsley Dip

Mmmmm, who doesn't love a dip? Creamy or cheesy, light or refreshing, smooth or chunky. Dips are fantastically diverse, fun to make and quite a staple at parties. Have you ever even been to a party that didn't have a dip as an appetizer? Didn't think so.

We are truly a dip-nation.

Let me share with you a new favorite of mine: The Vegan Onion and Parsley Dip. One of the best things about this is that you really don't need to measure your ingredients- just combine until it tastes good. Because this is best when the onions are caramelized slowly, it takes about 45 minutes to make. So grab a magazine and a glass of wine, chill out for a bit, and wait for a slightly sweet, oh-so-decadent dip for all of your cut-veggies!

Vegan Onion and Parsley Dip
As I said before, these are approximate measurements. It's pretty difficult to mess this up. Just remember to combine in small portions so you don't over-season.

4-5 big onions (Spanish works really well but any sweet yellow onion will do), sliced very thin

2 tablespoons olive oil

2 tablespoons tahini paste

lemon juice

dried or fresh parsley, chopped very fine

salt and pepper

Toss the onions in olive oil and a good pinch of salt. Pour the onions into a large skillet on low-medium heat and cover. Cook for around 45 minutes, giving the onions a good stir every 10 minutes or so. You want them to brown slowly. In the last 10 minutes of cooking remove the cover, stirring more consistently. They should have drastically reduced in volume, and be very sweet when tasted. Remove from heat.

If you like you can put the onions into a food processor for a really creamy texture, but I think they are so tender that processing is unnecessary.

Stir in the tahini, lemon juice, parsley and salt and pepper. Mix well. Taste, and adjust your seasonings. Top with a drizzle of olive oil and serve with carrots, red peppers, cucumbers...basically anything!