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Creamy Artichoke Bean Dip

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

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.

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