Vegan Artichoke White Bean Dip

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:

1. 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.
2. 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.
3. Adjust salt according to taste. For a looser dip, add more vinegar, a spoonful at a time.
4. 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.
5. Pour a couple of tablespoons of olive oil from the olives into the center hole. Top with the remaining lemon juice and chili flakes.
6. 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!