Main Course
Lemony Artichoke & Butterbean Dip
A creamy, zesty Lemony Artichoke & Butterbean Dip made with tahini, lemon, and herbs. Quick to make in 10 minutes and perfect with breadsticks or flatbread.
Ingredients
- 1 can butterbeans drained (about 400g / 14 oz)
- 1 jar marinated artichokes in oil (use about 150g drained reserve 2–3 tbsp of the oil)
- 1 tbsp tahini
- 1 garlic clove peeled
- 1/2 Juice of lemon
- 2-4 tbsp water
- Salt, to taste
To garnish
- A drizzle of olive oil
- Smoked paprika
- Lemon zest (cut into fine strips)
- Fresh rosemary leaves
- Flat-leaf parsley chopped
To serve
- Grissini (breadsticks) or warm flatbread
Method
Blend the base
- Add butterbeans, artichokes, reserved artichoke oil, tahini, garlic, and lemon juice to a food processor.
- Blitz until smooth, scraping down the sides as needed.
Adjust texture
- Add water 1 tablespoon at a time to loosen the dip until creamy.
- Be patient, artichokes can take a bit of blending to break down.
Taste and season
- Add salt to taste and blitz briefly again to combine.
- Spoon the dip onto a plate or shallow bowl. Use the back of a spoon to create a hollow in the centre.
- Drizzle with olive oil. Sprinkle smoked paprika, lemon zest strips, rosemary, and parsley over the top.
T0 Serve
- Enjoy with crisp grissini or warm bread.
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