Vegan Artichoke White Bean Dip

Ingredients:

  • Tahini paste: 3 tbsp.
  • Cracked pepper: 1/4 tsp.
  • Olive oil: 1 tbsp.
  • Salt.
  • Garlic clove: 2
  • White beans: 14 oz.
  • Artichokes: 12 oz.
  • Lemon: 1

Instructions:

  1. To make the white beans especially creamy, add rinsed and drained legumes. garlic, dried and strained artichoke hearts, tahini paste, salt, spices, and two-thirds of the lemon zest to the bowl of a food processor (or utilize a Vita-mix).
  2. Additionally, add one tablespoon of olive oil and up to four tablespoons (start with three) of the marinate, and combine till very smooth. Moreover, this could take as long as fifteen seconds in a food machine. This must be as frothy as conceivable.
  3. For more information, salt may be added based on taste. Add a spoonful at a time of more vinegar for a looser dip.
  4. Place the artichoke dip in a large, wide basin. Moreover, then, using the tip of a spoon, make a circular hole in the center of the dish for the oil of the olives.
  5. For more detail, pour a couple of tablespoons of the oil from the olives into the pan, which is then topped with the remaining lemon juice as well as some chili flakes.
  6. Accompany with bread, greens, crackers, or toast.
Notes:

If you’re using an oyster heart in the water, you’ll need to up the oil, zest, or juice of the citrus fruit, and maybe even the salt. Furthermore, ttoastsis the place where roasted artichokes flourish. For more information, this can be preserved for a maximum of 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: o mg.

Protein: 5.3 g

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!