Two 15 oz cans white cannellini beans, drained & rinsed
2tablespoonsvegan worcestershire sauce
1tablespoonapple cider vinegar
1 1/2tablespoonspure maple syrup
3/4teaspoonfine sea salt
Optional garnish: green onions and drizzle of barbecue sauce for presentation. Use this Smoky BBQ or my rich molasses one. I only did this for presentation purposes
Preheat the oven to 400 degrees and place the garlic cloves (with skin still on!) wrapped in foil loosely and roast for 10 minutes.This will bring out more flavor and depth and be less strong than raw garlic.
Meanwhile, drain and rinse the beans well and add them to a food processor. Process until they are broken up.
Add the remaining ingredients and process for a minute or so, scrape down the sides and process again for several minutes until creamy smooth. Walk away and let it process until totally smooth. I let mine go a few minutes. It will give you the creamiest dip ever.
Taste and add any extra spice if desired. The only thing I added extra was the chili powder.
Serve in a bowl and drizzle barbecue sauce and green onions on top if desired. I could not stop eating this dip. I loved the sweet smoky barbecue flavor with the small spicy kick. Leave feedback below after you make it!