2 TBSP olive oil
1 yellow onion, sliced
1 15-oz can white bean of choice, drained, but not rinsed
1 15-oz can artichoke hearts, drained and rinsed
1/4 cup pine nuts
1/2 tsp fine sea or kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
2 TBSP water, or as needed
1 small jalapeno pepper, seeded and minced
Heat oil in a pan over medium-high heat. Add onion and sugar, and cook, stirring frequently, until browned, 7-10 minutes. Transfer to a food processor.
Add all other ingredients, except jalapeno, and process until smooth, pausing to scrape the sides as needed. With the motor running, drizzle in water one tablespoon at a time until the spread is at the desired consistency. Stir in minced jalapeno and serve.
Note: If you like more heat, puree the jalapeno in using the food processor. The pepper can be omitted altogether for those sensitive to heat.