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August 17, 2019 1 min read

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: None
Recipe Type: Appetizer, Easy, Vegan, Paleo, Gluten-Free 
Cuisine: Mediterranean 

Ingredients:

Dip
  • 1 (15oz/425g) can cannellini beans or other white beans
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 3 tablespoons tahini
  • 7oz /200g marinated grilled artichokes
  • 2 teaspoons Tulia Mighty Date Supersnack
  • 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.