White bean dip

Ingredients:

• 1.5 cups dry white beans
• 7 tablespoons extra-virgin olive oil, add more as needed
• 5 large cloves of garlic
• 1 large yellow onion, halved and thinly sliced
• 2 tsp Worcestershire sauce
• 2 tsp white distilled vinegar
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 0.5 tsp hot sauce, such as Tabasco
• Vegetables or crackers for serving

Preparation:

1. Beans:
   
   Place the beans in a bowl and cover with cold water to a depth of 8 cm. Soak overnight.
2. Drain the beans. Place them in a saucepan and cover with water to a height of 3 inches. Bring to a simmer over medium-low heat and cook until the beans are tender, 1 hour 15 minutes to 1 hour 45 minutes. Drain and let the beans cool.
3. Sauce: In a medium skillet, add 0.5 cups of water, 1 tablespoon of olive oil and bring to a boil over medium heat.
   
   Add the garlic, onion, and a pinch of salt and cook until the water has reduced and the onion is translucent and tender, 3–5 minutes. Add the beans and heat through.
4. Meanwhile, in a food processor, combine the Worcestershire sauce, vinegar, garlic powder, paprika, hot sauce, 4 tablespoons olive oil, and a pinch of salt. Transfer the bean mixture to the food processor. Add the remaining 2 tablespoons olive oil and another pinch of salt.
5. Blend the beans until smooth. Add more oil if needed. Season with salt to taste. Serve with vegetables or crackers.