White Bean Dip
1 1/2 cups dried white beans
7 tablespoons extra-virgin olive oil, plus more as needed  
5 large cloves garlic  
1 large yellow onion, halved and thinly sliced  
Kosher salt  
2 teaspoons Worcestershire sauce  
2 teaspoons white distilled vinegar  
1 teaspoon garlic powder  
1 teaspoon paprika  
1/2 teaspoon hot sauce, such as Tabasco  
Vegetables or crackers, for serving
Instructions:
For the beans: Put the beans in a bowl and cover with cold water by 3 inches above the top of the beans. Let soak overnight.
Strain the beans, discarding the soaking liquid. Place them in a pot and cover with water by 3 inches above the top of the beans. Bring to a simmer over medium-low heat and let cook until the beans are tender, 1 hour 15 minutes to 1 hour 45 minutes. Strain and let cool.
For the dip: Bring 1/2 cup water and 1 tablespoon olive oil to a boil in a medium skillet over medium heat. Add the garlic, onion and a pinch of salt and simmer until the water reduces down and the onions become translucent and tender, 3 to 5 minutes. Add the beans and heat until they become warm.
Meanwhile, add the Worcestershire, vinegar, garlic powder, paprika, hot sauce, 4 tablespoons olive oil and some salt to a food processor. Transfer the bean mixture to the food processor. Add the remaining 2 tablespoons olive oil and another pinch of salt. Puree the beans until smooth. Add more oil if needed for taste or texture. Taste for seasoning. Serve with vegetables or crackers.
