Lemony Artichoke White Bean Dip – a quick and easy Vegan Appetizer (a twist on “hummus“) that can be made in 10 minutes flat. Great for parties and gatherings and made with simple pantry ingredients!

Lemony Artichoke White Bean Dip - a quick and easy Vegan Appetizer (a twist on "hummus") that can be made in 10 minutes flat. Great for parties and gatherings and made with simple pantry ingredients! #artichokedip #vegandip #veganappetizer #whitebeandip #whitebeanhummus Here’s a simple little number you can bring to your next social gathering or party, that can be whipped up in no time flat, using pantry ingredients.  Lemony Artichoke White Bean Dip!

Think of this as a variation of hummus. Creamy smooth and flavorful, perfect with crunchy veggies, toasty pita, crackers or even chips. Add it to your next mezze platter for somthing a little different and unique.

The best part? It’s vegan!

I sometimes forgo the crackers and chips and eat it with a spoon. So tasty!

Lemony Artichoke White Bean Dip - a quick and easy Vegan Appetizer (a twist on "hummus") that can be made in 10 minutes flat. Great for parties and gatherings and made with simple pantry ingredients!

All you need to make this Artichoke Dip is a jar of white beans, a jar of marinated artichoke hearts, tahini, lemon, and garlic. Pretty simple friends!

Make sure to drain the artichokes but SAVE the marinade. You’ll use it in the blending part.

Lemony Artichoke White Bean Dip - a quick and easy Vegan Appetizer (a twist on "hummus") that can be made in 10 minutes flat. Great for parties and gatherings and made with simple pantry ingredients!

Place the ingredients in a food processor or Vita-Mix and blend until ultra-smooth and creamy.  Taste and adjust salt and lemon.

Spoon it into a shallow bowl and make a “well” in the center with the back of a spoon.

Lemony Artichoke White Bean Dip - a quick and easy Vegan Appetizer (a twist on "hummus") that can be made in 10 minutes flat. Great for parties and gatherings and made with simple pantry ingredients!

Drizzle with olive oil and sprinkle with chili flakes- Aleppo is nice, it has a milder, fruity flavor, perfect on dips!

Then sprinkle with lemon zest and scatter with fresh herbs- Italian parsley, dill or even basil!

Lemony Artichoke White Bean Dip - a quick and easy Vegan Appetizer (a twist on "hummus") that can be made in 10 minutes flat. Great for parties and gatherings and made with simple pantry ingredients!

Lemony Artichoke White Bean Dip – Easy, pretty and fun to make.

Lemony Artichoke White Bean Dip - a quick and easy Vegan Appetizer (a twist on "hummus") that can be made in 10 minutes flat. Great for parties and gatherings and made with simple pantry ingredients! #artichokedip #vegandip #veganappetizer #whitebeandip #whitebeanhummus

Let us know what you think of this simple vegan appetizer!

I hope you are having a beautiful holiday season!

xoxo

Sylvia

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Lemony Artichoke White Bean Dip - a quick and easy Vegan Appetizer (a twist on "hummus") that can be made in 10 minutes flat. Great for parties and gatherings and made with simple pantry ingredients!

Lemony Artichoke White bean Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 25 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 8 1x
  • Category: appetizer
  • Method: blended
  • Cuisine: Northwest

Description

Lemony Artichoke White Bean Dip – a quick and easy Vegan Appetizer (a twist on “hummus”) that can be made in 10 minutes flat. Great for parties and gatherings and made with simple pantry ingredients!


Ingredients

Scale
  • 14-ounce can white beans, rinsed and drained ( about 1 1/2 cups cooked white beans)
  • 12-ounce jar marinated artichokes hearts (about 1 1/2 cups), drained, save the marinade!
  • 2 cloves garlic
  • 3 tablespoons tahini paste
  • 3/4 teaspoons salt
  • 1/4 teaspoon cracked pepper
  • zest from one large lemon, divided
  • 1 tablespoon olive oil

Garnish: olive oil, chili flakes ( Aleppo are nice) Parsley or dill, lemon zest.

Serve with crackers, veggies, toasty pita bread or chips.


Instructions

  1. Place drained, rinsed white beans in a food processor (or use a Vita mix- for ultra-creamy!), add garlic, drained aritchoke hearts, tahini paste, salt, pepper and 2/3 rds of the lemon zest. Add 1 tabblespoon olive oil and 3-4 tablespoons of the marinade ( start with 3) and puree until ultra-smooth. In a food processor, this may take up to 2 minutes! You want this as creamy as possible.
  2. Taste and adjust salt, adding more to taste. For a “looser” dip, add a little more marinade, a tablespoon at a time.
  3. Spoon Artichoke dip into medium-sized shallow bowl and with the back of a spoon, swirl a circular “well” into it, where the olive oil will go. See photos.
  4. Drizzle a couple tablespoons olive oil into the “well”, sprinkle with chili flakes snf scatter with fresh herbs and the remaining lemon zest.
  5. Serve with crackers, veggies, chips, or toasty pita bread.

Notes

If using canned aritchoke hearts in water- you will need to “up” the oil, add some lemon juice as well as the zest, and possibly up the salt. Marinated artichokes work best here!

This will keep 3 days in the fridge.

Nutrition

  • Serving Size:
  • Calories: 146
  • Sugar: 0.9 g
  • Sodium: 417.2 mg
  • Fat: 8.9 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 13.8 g
  • Fiber: 5.2 g
  • Protein: 5.3 g
  • Cholesterol: 0 mg

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Comments

  1. I thought this was a nice delicate tasting dip/spread. I ended up adding all of the lemon zest during process & a good grind of fresh pepper. I used the artichoke canned juice & some fresh lemon juice.
    I did not add the extra salt or olive oil due to dietary restrictions.
    Next time I would add more fresh garlic, per my preference.
    I also added some fresh dill right into the dip versus a top garnish.
    I will definitely make this again. Thnx so much for sharing this delightful recipe!

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