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Creamy artichoke bean dip
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
- Drain and rinse cannellini beans. Put in a food processor.
- Drain artichokes and add to food processor. Add lemon juice, garlic clove, olive oil, paprika, and salt to taste.
- Blend until smooth.
- Top with pea shoots to serve.
- Enjoy!
