Garnish: olive oil, chili flakes ( Aleppo are nice) Parsley or dill, lemon zest.
Serve with crackers, veggies, toasty pita bread or chips.
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.
Taste and adjust salt, adding more to taste. For a “looser” dip, add a little more marinade, a tablespoon at a time.
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.
Drizzle a couple tablespoons olive oil into the “well”, sprinkle with chili flakes snf scatter with fresh herbs and the remaining lemon zest.
Serve with crackers, veggies, chips, or toasty pita bread.
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.
Keywords: Artichoke dip, vegan artichoke dip, white bean hummus, white bean artichoke dip, artichoke hummus,