- 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.