Adzuki beans layered dip
Preparation
25 min
Difficulty
Easy
Servings
6
Preparation
- In a skillet over medium heat, sweat the onion and garlic in olive oil, add the seasonings and cook for 1 minute. Off the heat, add the adzuki beans and mix.
- In the food-processor, puree the preparation of beans, add water and BasilicOlio, salt.
- Pour the bean puree into a transparent glass serving bowl. Keep aside in the refrigerator.
- Mix the yogurt with the zest of a lemon, salt.
- Season the diced tomatoes.
- At the time of serving, pour evenly the yogurt mix on the cold bean puree, spread the diced tomatoes and sliced Kalamata olives.
- Serve cold with raw vegetables and / or crackers.
FACULTATIVE
Garnish with small leaves of fresh basil.
Ingredients
First layer
- 30 ml (2 tablespoons) of extra virgin olive oil
- 90 gr (0.4 cups) of finely chopped onion
- 2 finely chopped garlic cloves (small)
- 15 ml (1 tablespoon) of oregano flakes
- 1 pinch of cayenne pepper
- 398 ml (1 can) of adzuki beans, rinsed and drained
- 125 ml (1/2 cup) of water
- 30 ml (2 tablespoons) of BasilicOlio
- 5 ml (1 teaspoon) of salt
Second layer
- 250 ml (1 cup) of plain Greek yogurt
- Zest of 1 lemon
- 1 pinch of salt
Third layer
- 2 Italian tomatoes, cut into small dice
- 1 pinch of salt
- 1 pinch of ground black pepper
- 6 Kalamata olives, pitted and sliced
