1 (15oz/425g) can cannellini beans or other white beans
3 tablespoons olive oil
2 cloves garlic, minced
3 tablespoonstahini
7oz /200g marinated grilled artichokes
1/2 teaspoon paprika
2 tablespoons lemon juice, more to taste
Salt to taste
Garnish
2 tablespoons chopped pitted olives
1 tablespoon olive oil
2 tablespoons chopped flat leaf parsley
To serve (optional) Paleo-friendly crackers or paleo-friendly pitta chips.
Preparation:
1. Add all dip ingredients to a food processor and process until smooth and creamy. Adjust the seasoning to taste and transfer to an airtight container. Refrigerate for up to 3 days. 2. When ready to serve, garnish with olives, drizzle with olive oil and sprinkle some parsley on top.
