Bean and Artichoke Dip with Crudités

Bean and Artichoke Dip with Crudités

Bean and Artichoke Dip with Crudités

Get creative and experiment with dips using any type of cooked legume, and combine them with preserved ingredients like sun-dried tomatoes, peppers, olives... You can also innovate with toppings by adding fresh herbs or various seeds. Serve with cut vegetable sticks, a little bread for dipping, and voilà!

Preparation time: 20 minutes
Difficulty: Low


  • 400g Luengo Beans
  • 200g Canned Artichokes
  • ½ Lemon
  • 1 tbsp of Tahini
  • 1 Garlic Clove
  • Salt

For toppings: 

  • Dill
  • Sesame Seeds

For dipping:

  • Carrot
  • Celery
  • Cucumber
  • Purple Endive
  • Pita Bread


  1. Clean the beans and drain them thoroughly.
  2. In a blender, combine the Luengo beans, artichokes, lemon juice, tahini, garlic, and a pinch of salt.
  3. Blend until a smooth cream forms.
  4. Serve the bean and artichoke dip in a bowl, drizzle with a little oil, sprinkle with dill and sesame seeds.
  5. Cut the vegetables into sticks and arrange them around the dip on a platter, along with pita bread or toast.

Enjoy this delicious Bean and Artichoke Dip with Crudités recipe by Luengo, a delightful and healthy appetizer option and the perfect addition to any lunchbox, perfect for back to school!

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