Creamy Artichoke Bean Dip
Ingredients:
1 can (15 oz) cannellini beans
½ of 15 oz can artichoke hearts
2 tablespoons (30ml) lemon juice
1 garlic clove
¼ cup (60ml) extra-virgin olive oil
½ teaspoon (3ml) 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!