Adzuki Bean Dip

This dip is easy to prepare , and will keep in the refrigerator for a week.
1/4 small onion
4 garlic cloves
3 cups adzuki beans, cooked, drained
1 tablespoon lemon juice
1/4 cup tahini
2 tablespoons white miso
3 tablespoons flax oil
1 cube vegetable bouillon cube

Add all ingredients to a blender and blend until smooth.
Serve immediately, or refrigerate and server, or integrate flavors completely,
pour mixture into a earthenware casserole dish ( with cover ), and bake at 250 'F(120 'C) for 1-2 hours, then refrigerate and serve.

Variations:
+ Use any type of bean.
+ Use any type of nut or seed butter in place of the tahini.
+ Use different types of seasonings such as : spices, herbs, mustard, vinegar.