Oil-Free Barbecue White Bean Hummus

3 medium cloves garlic, with skin still on (about ½ inch thick)

Two 15 oz cans white northern or cannellini beans, drained and rinsed well

¼ cup tomato paste

2 tablespoons vegan worcestershire sauce, (I use Wan Ja Shan from Whole Foods)

1 tablespoon hot sauce (I use this Sky Valley brand from Whole Foods, use just 2 teaspoons if you don't want it too spicy, but don't omit because it really adds to the depth of flavor)

1 tablespoon apple cider vinegar (15 mL)

1½ tablespoons pure maple syrup (23 mL)

1 to 2 teaspoons liquid smoke (4.5 g, start out with 1 and add more if desired, I use Wright's)

¾ teaspoon fine sea salt

1 tablespoon water

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, it is not needed for the recipe.

note: Note: I tested one batch of this with tahini and noticed no difference, so to keep it fat-free, I left it out. But if you want to add some, go for it! I know a lot of my readers avoid tahini and nut butters, so this recipe is perfect for you!

Directions at thevegan8.com

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