Everyone needs a signature appetizer, and this one might become your go-to. With fragrant roasted garlic and onions, and a hearty bean base, this dip will quickly become a family favorite.
- 1 head garlic
- Salt and pepper, to taste
- ½ onion, quartered
- 1 15 oz./425 g can cannellini beans
- 3 Tbsp olive oil, plus extra for drizzling
- 1-2 Tbsp vegan Worcestershire sauce
- 1½ Tbsp balsamic vinegar
- 2 Tbsp fresh oregano, chopped
- 2 Tbsp fresh chives
Preheat oven to 400°F.
Cut the top off the head of garlic, leaving the root end intact. Place garlic in a square of tin foil and drizzle with olive oil, salt and pepper. Fold foil over garlic.
Place onion in a square of tin foil. Drizzle with olive oil, salt and pepper. Fold foil over onion.
Place garlic and onion packages on a baking sheet. Bake for 30 to 45 minutes.
In a food processor, combine the roasted garlic and onion with cannellini beans, olive oil, Worcestershire sauce, and balsamic vinegar. Blend until smooth.
Add in fresh herbs and season with salt and pepper.
Serve with fresh veggies or baked root vegetable chips.