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
- Extra virgin olive oil 30 ml (2 tablespoons)
- Onion, finely chopped 90 gr (0,4 cups)
- Garlic cloves (small), finely chopped 2
- Oregano flakes 15 ml (1 tablespoon)
- Cayenne pepper 1 pinch
- Adzuki beans, rinsed and drained 398 ml (1 can)
- Water 125 ml (1/2 cup)
- BasilicOlio 30 ml (2 tablespoons)
- Salt 5 ml (1 teaspoon)
Second layer
- Plain Greek yogurt 250 ml (1 cup)
- Lemon zest 1
- Salt 1 pinch
Third layer
- Italian tomatoes, cut into small dice 2
- Salt 1 pinch
- Ground black pepper 1 pinch
- Kalamata olives, pitted and sliced 6
