Lemony Artichoke White Bean Dip

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

14-ounce can white beans, rinsed and drained ( about 1 ½ cups cooked white beans)

12-ounce jar marinated artichokes hearts (about 1 ½ cups), drained, save the marinade!

2 cloves garlic

3 tablespoons tahini paste

¾ teaspoons salt

¼ teaspoon cracked pepper

zest from one large lemon, divided

1 tablespoon olive oil

Garnish: olive oil, chili flakes ( Aleppo are nice) Parsley or dill, lemon zest.

Serve with crackers, veggies, toasty pita bread or chips.

Cook Mode Prevent your screen from going dark

Note: Ingredients may have been altered from the original.

Directions at feastingathome.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer