This bean and artichoke dip is creamy, fresh and ready in 20 minutes. You can make dips with any cooked legume. Combine them with preserved ingredients like sun-dried tomatoes, peppers or olives. Serve with cut vegetable sticks and a little bread for dipping.
Preparation time: 20 minutes. Difficulty: low.
Ingredients for the Bean and Artichoke Dip
- 400 g Luengo cooked white beans
- 200 g canned artichokes
- 1/2 lemon
- 1 tablespoon tahini
- 1 garlic clove
- Salt
For the toppings:
- Dill
- Sesame seeds
For dipping:
- Carrot
- Celery
- Cucumber
- Purple endive
- Pita bread
How to Make It
- Prepare the beans. Drain the beans and rinse them well.
- Add everything to the blender. Combine the beans, artichokes, lemon juice, tahini, garlic and a pinch of salt.
- Blend. Blend until you get a smooth cream.
- Serve. Spoon the dip into a bowl and drizzle it with a little olive oil. Top with dill and sesame seeds.
- Add the dippers. Cut the vegetables into sticks. Arrange them around the dip on a platter, with pita bread or toast.
Tips and Serving Ideas
This dip is a healthy appetizer for any gathering. It is also a smart addition to a lunchbox, so it is perfect for back to school. Store it in the fridge for up to three days.
Beans are rich in fiber and plant protein. Artichokes add a soft, slightly earthy flavor. Tahini makes the texture silky and gives the dip a nutty note. Try the bean and artichoke dip with warm toast, crackers or grilled vegetables. You can also add a pinch of smoked paprika for extra depth. Make it ahead and bring it to room temperature before serving. Add a little more lemon juice if you like a brighter taste.
You can swap the white beans for chickpeas or lentils. Browse our rice, pasta and beans and our canned vegetables for more ideas. This recipe comes from Luengo, a Spanish legume brand.
