A deliciously creamy, lemony dip
Bean dips or hummus are on our lunchtime menu at least 3-4 times a week. It’s such a simple way to get a portion of pulses into the diet, and is a great opportunity to get away from the trap of resorting to a midday sandwich. This white bean and artichoke dip is one of our favourite quick and easy dips – and it’s rare that we don’t have the ingredients (a can of beans, olive oil, jar of artichokes and a lemon) in the cupboard.
You can enjoy dips with some warm, toasted wholemeal pitta or if you want to get away from gluten completely, pile this dip onto some oatcakes, flaxseed crackers or simply enjoy with vegetable sticks.
Use good quality, extra-virgin olive oil to make this dip – it’s heart-healthy and cold-pressed, extra-virgin (unfiltered if you can find it) has a much higher level of beneficial antioxidants (polyphenols).
The lovely thing about this dip is that people who don’t normally like artichokes (including kids!) simply don’t realise they’re in the dip. Globe artichokes are a fantastic food, but again one that it’s often hard to get into the diet regularly; this dip resolves that issue. The artichokes, particularly in combination with the lemon make this a lovely tasting, liver supportive food – so a perfect accompaniment to a chilled glass of wine.
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- 1 jar globe artichokes approx 340g, drained
- 1/2 lemon zest and juice unwaxed
- 1 can cannelini beans
- 2 tbsp olive oil extra virgin
- pinch cayenne pepper
- Add all ingredients to a food processor and blitz until creamy
