Roasted onion and white bean dip with cayenne toasts

Roasted onion and white bean dip with cayenne toasts

A quick-to-make veggie dip & toasts

Roasted onion and white bean dip with cayenne toasts is a vegetarian snack that is ideal to take on a picnic.

An onion-flavoured, cannellini bean dip with spicy, toast triangles.

A quick and easy recipe that only takes 25 minutes to prepare. This recipe is ideal if you are on a budget because all the ingredients are items that you would normally already have in your store-cupboard.

This white bean dip has a creamy consistency from blended cannellini beans and olive oil. You do not need to add any dairy products to this dip because the puréed beans have such a good texture.

Any white beans/pulses (that have been cooked) would be suitable for making the dip. I use cannellini beans but you could use butter beans, borlotti beans or chickpeas instead.

Roasted onion and white bean dip with cayenne toasts in a wooden bowl on a rock
Roasted onion and white bean dip with cayenne toasts – Shelly Beach, Sunshine Coast

Perfect as part of a picnic

Spring means warmer weather, so this is a great time to have a picnic. Make this white bean dip & toasts, pack them in a cool bag and take them outdoors to eat. Ideal as cold picnic food to snack on somewhere pretty.

I enjoyed eating some of this dip and toasts as a picnic lunch on beautiful Shelly Beach on the Sunshine Coast. I ate while watching the waves lap over the rocks – it’s lovely to eat outdoors, especially on the beach.

Make this recipe even healthier

This roasted onion and white bean dip is a healthier option as it contains protein and carbohydrates from the beans and a small amount of extra virgin olive oil.

If you would prefer a healthier accompaniment to the dip (other than the cayenne toasts), here are some alternatives:

  • Celery pieces
  • Carrot sticks
  • Apple segments
  • Capsicum slices
  • Mushroom slices
  • Cucumber chunks
Roasted onion and white bean dip with cayenne toasts in a wooden bowl on a rock
Great as picnic food

You should make roasted onion & white bean dip with cayenne toasts because it is:

  • A simple dip recipe with toasts that are full of flavour.
  • Budget-friendly – made from ingredients that you normally have in your store-cupboard.
  • Quick and easy to prepare – this recipe only takes 25 minutes to make.
  • Vegan-friendly – if you make sure that you use vegan bread, this recipe is great for vegans.
  • Ideal to pack for a picnic – portable and delicious.

Roasted onion & white bean dip with toasts’ main ingredients:

  • Onion
  • Extra virgin olive oil
  • Bread
  • Cayenne pepper
  • Cannellini beans

Tips for busy cooks

Roasted onion & garlic – if you don’t have time to roast your own onion and garlic use some store-bought caramelised onions (from a jar) instead.

Bread – make the cayenne toasts from any kind of bread that you have leftover. I use store-bought, white bread but you can use any type of bread that you like, just make sure that it is thinly sliced.

Cannellini beans – I use a can of (drained) cannellini beans in this recipe for convenience but you could use dried beans that have been cooked if you prefer. Different types of white beans/pulses that you could use to make the dip are butter beans, borlotti beans or chickpeas.

Make the dip in advance – you can prepare the dip in advance, transfer it to a small bowl, cover it and keep it in the fridge until needed.

Toasts – if you don’t like the spiciness of cayenne pepper, you could use a different dried spice or herb on the toasts. Alternatively, if you don’t have time to make your own cayenne toasts, you could serve the dip with store-bought Melba toasts or vegetable sticks (like carrot or celery).

Roasted onion and white bean dip with cayenne toasts in a wooden bowl on a rock
An easy vegetarian dip & toasts recipe

Serving suggestions:

  1. Picnic – eat this dip and toasts outside on the beach or in a park.
  2. Snack – have some of this dip prepared & kept in the fridge for a quick and tasty snack.
  3. Lunch – serve a bowl of roasted onion and white bean dip with cayenne toasts and a large salad for a flavourful meal.

A tasty snack that is ready in under 30 minutes

Whip up a batch of this roasted onion and white bean dip with cayenne toasts this weekend and eat it as a picnic somewhere scenic.

Super-quick to prepare, this recipe only takes 25 minutes. You can serve the dip on its own with the homemade toasts or have it with some salad to make it into a more substantial meal.

Did you eat this dip & toasts as part of a picnic?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Other vegetarian picnic recipes you might want to try:

Roasted onion and white bean dip with cayenne toasts

Roasted onion and white bean dip with cayenne toasts is a vegetarian snack that is ideal to take on a picnic. A quick and easy recipe.

Meal Type Lunch, Picnic, Side Dish, Snacks
Cuisine Australian-Inspired
Keyword Vegan, Vegetarian, White bean dip
Total Time 25 minutes
Servings 4 people
Author Veg Coast Cook

Ingredients

  • 160 g onion peeled & cut into quarters
  • 1 garlic clove
  • 3 tsp extra virgin olive oil reserve 1 tsp for toasts & 1 tsp for dip
  • 160 g bread thinly sliced (approx. 4 slices) *see Recipe Notes
  • ½ tsp cayenne pepper ground
  • 400 g can cannellini beans drained (reserve some beans for garnish) *see Recipe Notes

Garnish

  • Red capsicum finely diced

Instructions

  1. Preheat the oven to 200°C fan. Put the onion & a garlic clove (unpeeled) on a small baking tray. Drizzle the onion & garlic with 1 tsp of oil. Roast onion & garlic in the oven for 30 minutes. Remove from oven.
  2. Using a rolling pin, roll out each slice of bread on a chopping board until it is a few millimetres thick. Cut each slice into four triangles and place them on a large, oiled baking tray. Repeat the process with the other three slices of bread. Drizzle 1 tsp of oil over the bread triangles and sprinkle with cayenne pepper. Bake the bread triangles in the oven for 15 minutes. Remove from oven and transfer them to a wire rack to cool.
  3. Make the dip by squeezing the roasted garlic flesh from its peel into a food processor or blender. Add the roasted onion, cannellini beans and 1 tsp of oil to the food processor. Blitz the ingredients until a smooth paste forms.

  4. To serve (cold): Transfer the dip into a bowl and garnish with diced capsicum & a couple of cannellini beans. Place the cayenne toasts around the edge of the bowl.

Recipe Notes

*Bread – I use shop-bought, white bread (that has been thinly sliced) to make the cayenne toasts. I then cut each slice into four triangles. You can use whichever type of bread that you prefer, but make sure that it is very thinly sliced. Roll out each bit of bread so it gets even thinner, and then cut each slice into four pieces.

*Cannellini beans – I use a 400g can of cannellini beans in this recipe that has been drained (approx. 220g of beans once the liquid has been drained off). You can use dried beans that have been cooked (as per the packet instructions) if you prefer. Any soft white bean/pulse will work in this dip – alternatives include borlotti beans, butter beans, or chickpeas.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!



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