Creamy artichoke bean dip

By Desiree Nielson
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SERVES
4
TOTAL TIME

Ingredients

  • 1 can (445 milliliters) cannellini beans
  • 1/2 of 455 milliliter can artichoke hearts
  • 2 tablespoons (30 milliliters) lemon juice
  • 1 garlic clove
  • 1/4 cup (60 milliliters) extra-virgin olive oil
  • 1/2 teaspoon (3 milliliters) smoked paprika
  • Salt to taste
  • Pea shoots, for serving

Directions

  1. Drain and rinse cannellini beans. Put in a food processor.
  2. Drain artichokes and add to food processor. Add lemon juice, garlic clove, olive oil, paprika, and salt to taste.
  3. Blend until smooth.
  4. Top with pea shoots to serve.
  5. Enjoy!

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