Ingredients

The following ingredients have 4 Servings
  • 1 tbsp. olive oil, (plus extra for drizzling)
  • 2 large onions, (10 oz. total, sliced thin)
  • 1 tsp. dried thyme
  • pinch sugar
  • 3 garlic cloves, (minced)
  • 1/2 cup dry white wine
  • 1-14 oz. can cannellini beans, (drained and rinsed)
  • 1/4 cup tahini
  • 2 tbsp. lemon juice
  • 1 tbsp. vegan worchestershire sauce
  • 1/4 tsp. salt, (or to taste)
  • 1/4 tsp. black pepper, (or to taste)
  • olive oil, (for drizzling)

Instruction

  • Coat the bottom of a large skillet with oil and place over medium-low heat. Add onions, thyme and sugar. Allow to cook until very soft and caramelized, about 45 minutes, flipping occasionally. Add garlic and cook 2 minutes more. Add white wine and raise heat to medium. Bring to a simmer and allow to cook until liquid has evaporated, 4-5 minutes. Remove from heat.
  • Reserve about a third of onion mixture, and place remaining into food processor bowl with all other ingredients. Blend until smooth and creamy. Taste test and adjust seasonings if desired.
  • Spoon into a serving bowl and top with remaining onions and a drizzle of olive oil. Serve with baguette slices or pita bread.