Looking for a delicious and nutritious appetizer that will leave your taste buds satisfied? Look no further than this delightful white bean and artichoke dip recipe.

Combining the creaminess of white beans with the tangy flavours of artichokes, this healthy dip is easy to make and packed with flavour.

Whether you’re hosting a party or just looking for a wholesome snack, this dip is great with crisps, crackers, raw vegetables, falafels or as a spread in wraps or sandwiches. It can also be a part of a side dish or added to your next mezze platter for something a little different.

You can easily customize this recipe by adding your favorite herbs or spices such as cayenne pepper, basil, or even a dash of hot sauce for an extra kick. Get creative and make it your own!

The recipe is below.

Creamy white bean and artichoke dip

INGREDIENTS

• 1 to 3 garlic cloves, sliced (as much according to preference)
• ¹/₄ cup lemon juice, freshly squeezed
• ¹/₄ cup extra virgin olive oil
• 1 X 400 gr can or jar white cannellini beans, drained and rinsed (1¹/₂ cups drained beans)
• 1 X 285 gr jar marinated artichoke hearts, drained and rinsed (6 artichoke hearts)
• ¹/₄ cup tahini paste, stirred and mixed before measuring
• ¹/₂ teaspoon (tsp) salt and some ground pepper
• ¹/₂ to 1 tsp cumin powder
• 1 tsp lemon zest, finely grated 
• Some small ice cubes, about 5-6 small or 2 larger cubes (I let them shrink in a glass of water)
• Option: add 1-2 teaspoons of the ice water (if your tahini is thick)
• Garnish options: olive oil, fresh herbs (e.g. dill), roasted sesame seeds and/or dry red pepper flakes, lemon peel slivers.

PROCEDURE

1. Slice the garlic clove (s) into small pieces and transfer into a small bowl. Pour the lemon juice and olive oil on the garlic slices and set aside on countertop for 5 minutes or more to soften and lightly marinate.

2. Meanwhile, transfer the drained and rinsed beans and artichokes into your food processor bowl and process until semi-creamy, stopping and scraping down sides a few times. This takes less than a minute.

3. Add the tahini and process for half a minute or so, stopping and scraping the sides a few times until combined.

4. Add the lemon juice with olive oil and garlic and pulse for half a minute or so until combined, stopping and scraping sides if needed.

5. Add the salt, pepper, cumin, lemon zest and some small ice cubes. Process for 2 to 3 minutes until smooth. Remember to stop and scrape sides when needed. If you find it too thick, add a teaspoon or two of ice water (some tahinis can be thicker than others, so results can vary).

6. Transfer into a bowl that fits a lid or cover with foil. Before serving, refrigerate for at least 30 minutes or longer to thicken and marinate. Always keep the dip stored in a sealed container in the refrigerator.

7. For serving, spoon some of the dip into a serving dish. If you want, make a shallow circular well with the back of a small spoon and drizzle some olive oil in it. Garnish as desired. Here I added roasted sesame seeds, red pepper flakes, some lemon peel slivers and dill.

8. Enjoy as a dip with healthy crisps, crackers of choice or raw veggies. Can also be enjoyed as a spread in sandwiches or wraps or served with your favourite mezze dishes. 

Enjoy!