This dip is a vegetarian (vegan) alternative to chopped liver. I know not many people appreciate or just don't eat chopped liver, so my grandmother came up with this veggie option that's been a crowd pleaser from vegans to carnivores alike! What makes this recipe "just right" is taking the time to saute the onions and also toasting the walnuts!
In a large saute pan, over low heat to medium heat, add 2 tbs of organic olive oil. Add the onions and 1/4 tsp salt and a few grinds of cracked black pepper. Let the onions sweat for 20 minutes while periodically stirring. Note you want the onions to get a nice golden / caramel color. This is what makes this recipe "just right."
While the onions are sauteing, place the walnuts in the toaster oven and toast for 2-3 minutes on low. You want them to get a light color. Keep on eye on them because nuts go from toasted to burnt in 30 seconds. Alternatively, if you do not have a toaster, you can toast them in a dry pan (no oil), on very low heat for 5 minutes, constantly moving them around to make sure they don't burn. If they do burn, start over (otherwise it will give the dip an acrid taste).
After the onions have become a nice golden brown, rinse the peas in a colander and then place in the pan with the onions. Season with another 1/4 tsp of salt and a few grinds of black pepper. Let that cook for another few minutes while stirring. If the pan gets dry, add another tbs of olive oil.
Add the toasted walnuts to the pan, stir for 2 more minutes. Season with a pinch of salt and a few grinds of black pepper.
Let the pan cool. Once the mixture has cooled down, pour everything into a food processor. Process until smooth. You will have to stop and push down the mixture along the sides of the bowl to help the process along. You are looking for a smooth dip-like consistency.