Caramelize the onions. Heat 1 tbsp olive oil in a pan over medium heat. Add the onions and spread them across the surface of the pan. Reduce heat to medium-low. Stir every 5 minutes or so until caramelized. Add a pinch of salt after 10 minutes and the sliced garlic after 20-25 minutes. I caramelized the onions for about 45 minutes (but if you have a life, you can do less time at higher heat - it's good, just not how caramelized onions are usually prepared).
Process the dip: In a small processor, process white beans, tahini, 1 tbsp olive oil, lemon juice, apple cider vinegar, sea salt, pepper, and about half of the caramelized onions. Process until whipped and creamy. You may need a few tablespoons of cold water.
For the mushrooms, heat a little oil in a pan over medium heat. You can just use the same pan you used for the onions. Add the mushrooms and cook until soft, about 3-4 minutes. Then add red chili flakes, black pepper, and thyme. Combine well and add balsamic and miso. To spread the miso throughout the mushrooms, add a splash of water and stir to break it down. Take the pan off the heat shortly after adding the miso.
If you want to make the crispy kale, I just air fried for 5 minutes at 375 F with a little olive oil and salt!
To assemble: start with the white bean dip. Fold in the remaining caramelized onions. Top with crispy kale, mushrooms, and any additional toppings of your choice, like calabrian chili and sesame seeds.