Ingredients:
- Tahini paste: 3 tbsp
- Cracked pepper: 1/4 tsp
- Olive oil: 1 tbsp
- Salt
- Garlic cloves: 2
- White beans: 14 oz
- Artichokes: 12 oz
- Lemon: 1
Instructions:
- In a food processor or blender, combine rinsed and drained white beans, garlic cloves, dried and strained artichoke hearts, tahini paste, salt, cracked pepper, and two-thirds of the lemon zest.
- Add one tablespoon of olive oil and up to four tablespoons of the marinate, and blend until very smooth, which may take about fifteen seconds in a food processor.
- Adjust salt according to taste. For a looser dip, add more vinegar, a spoonful at a time.
- Transfer the artichoke dip to a large, wide basin. Using the tip of a spoon, create a circular hole in the center of the dip for the olive oil.
- Pour a couple of tablespoons of olive oil from the olives into the center hole. Top with the remaining lemon juice and chili flakes.
- Serve with bread, greens, crackers, or toast.
Notes:
- If using artichokes preserved in water (oyster hearts), adjust the oil, zest, or juice of the lemon accordingly, and possibly the salt.
- Toasts are an excellent accompaniment for roasted artichokes.
- The dip can be stored for up to two days.
Nutritional Facts:
- Saturated fat: 1.2 g
- Sodium: 417.2 mg
- Carbohydrates: 13.8 g
- Calories: 146 kcal
- Fiber: 5.2 g
- Sugar: 0.9 g
- Cholesterol: 0 mg
- Protein: 5.3 g
If you have any specific questions or need further clarification, feel free to ask!