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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

Method:

  1. Drain and rinse cannellini beans. Put in a food processor.
  2. Drain artichokes and add to food processor. Add lemon juice, garlic clove, olive oil, paprika, and salt to taste.
  3. Blend until smooth.
  4. Top with pea shoots to serve.