This Vegan Caramelised Onion and Miso Dip is packed full of rich, umami flavours. It's perfect for being scooped up by pitta, flatbread or crackers. Get the recipe below.
I love nothing more than scooping up a thick, creamy dip with a good hunk of bread.
In the past I've made everything from a classic hummus, to butter bean dip and even whipped tofu "feta" for dipping. They all have their charm but my new favourite has to be this Vegan Caramelised Onion and Miso Dip.
It's made using chickpeas and silken tofu which means its high in protein but has a really thick, velvetty texture. White miso paste, soy sauce, onion and garlic give it a really deep, savoury flavour which is very moreish.
I used a simple wholemeal pitta bread to scoop it up but you could use any of these bread recipes:
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Ingredients
It's quite a simple ingredients list for this delicious dip:
- Olive oil
- Onion
- Garlic
- Chickpeas
- Silken Tofu
- Miso paste
- Soy sauce
- Fresh parsley
Your local Asian supermarket will have the silken tofu, miso paste and soy sauce though many of the larger supermarkets also stock them in the UK.
Step-by-step Instructions
It takes just 4 simple steps to get the ingredients onto the plate. They are as follows:
- Step 1: Caramelise the onions in a pan along with the garlic.
- Step 2: Add the chickpeas (saving 2 tablespoons of chickpeas for texture), silken tofu, miso paste and soy sauce to a blender and blitz until smooth.
- Step 3: Stir half of the caramelised onions through the dip and then spoon on to a plate before topping with the remaining onions.
- Step 4: Sprinkle over the remaining chickpeas and some chopped fresh parsley.
Hint: if you don't want to stand over the hob, did you know that you can caramelise your onions in the slow cooker?
Substitutions
If you don't have the right ingredients, don't fret! Try one of these substitutions instead:
- Chickpeas: you can swap the chickpeas for a white bean. Why not try butter beans or cannellini beans.
- Garlic: if you don't have fresh garlic you can use garlic puree, lazy garlic or garlic granules.
- Soy sauce: swap soy sauce for tamari
Equipment
To make this recipe you'll need:
- A chopping board
- A knife
- A frying pan
- A high speed blender
A good quality saucepan or frying pan is essential to get the perfect, sticky caramelised onions.
Storage
Once whizzed up, this dip will keep in fridge for 2 - 3 days.
Top tip
Use a wide, large pan when caramelising onions to make sure the onions aren't overcrowded. (Overcrowding will mean that the onions steam instead of brown).
Vegan Caramelised Onion and Miso Dip
Equipment
- 1 knife
- 1 chopping board
- 1 Frying pan
- 1 high speed blender
Ingredients
- 1 tablespoon olive oil
- 1 onion thinly sliced
- 3 cloves garlic thinly sliced
- 240 g chickpeas drained, from a tin
- 300 g silken tofu
- 2 tablespoon miso paste
- 1.5 tablespoon soy sauce
- 2 tablespoon flat leaf parsley roughly chopped
Instructions
- Heat the olive oil in a large pan over a medium heat. Add the onions and cook them low and slow for 20-25 minutes, stirring occasionally.
- In the last 5 minutes of the onions cooking, add the garlic and stir.
- Remove 2 tablespoon of the chickpeas then place the rest in a blender along with the silken tofu, miso and soy sauce then blitz on high until smooth.
- Once the dip is smooth, stir through some of the onions. Serve with the rest of the onions on top.
- Sprinkle over the 2 tablespoon of chickpeas and fresh parsley to serve.
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