Preheat your oven to 400°F (200°C) and wrap whole garlic cloves in foil to roast for 10-15 minutes.

Drain and rinse the white cannellini beans and pulse them in a food processor until chunky.

Add roasted garlic, tomato paste, Worcestershire sauce, hot sauce, vinegar, maple syrup, and liquid smoke to the beans.

Process on high until smooth, scraping down the sides as necessary, for about 2-4 minutes.

Adjust consistency with water, adding one tablespoon at a time until creamy, then adjust seasonings.

Transfer to a bowl, garnish with barbecue sauce and green onions, and serve with dippers.

Store leftovers in an airtight container in the fridge for up to 1 week.