15.5ounceswhite beans (cannellini beans)drained and rinsed
2tablespoonslemon juice(approx. juice from one lemon)
Heat a non-stick skillet over medium heat. Add 2 teaspoons of olive oil and the diced onion. Cook until softened and turn the heat down to medium-low.
Add a pinch of salt and continue cooking, stirring occasionally, until the onions are golden brown. This should take approx. 20-25 minutes. (If the onions start to dry out, add one tablespoon of water.) Set aside to cool.
To the bowl of a food processor, add the drained and rinsed white beans. Pulse for about 30 seconds to start breaking up the beans.
Add the tahini, garlic, olive oil, lemon juice, and salt and process until creamy. Process less for a chunkier texture; more for a smoother texture.
Add the caramelized onions (reserving some for the garnish) and process to incorporate.
Add the water and process until creamy. If the mixture is thick, add an additional tablespoon of water until the desired consistency is reached.
Transfer to a serving dish. Top with the reserved onions and a drizzle of olive oil.
Store in an airtight container in the refrigerator for 4-5 days.