Healthy Artichoke Dip
yields a scant 3 cups
1 (13.75 ounce) can artichoke hearts, drained and chopped
2 (16 ounce) cans white beans, drained and rinsed
1 lemon, zest and juice
2-4 tablespoons olive oil, plus more for drizzling
2 tablespoons chopped rosemary
¼ teaspoon ground cumin
Kosher salt and freshly ground black pepper
Whole wheat pita chips, toasted
1. In the bowl of a food processor fitted with a metal blade, add the artichoke hearts, beans, lemon zest, lemon juice, 2 tablespoons olive oil, rosemary and cumin.
2. Pulse just until combined and smooth. Add additional olive oil if mixture is too thick (should be the consistency of a hummus). Salt and pepper to taste.
3. Serve room temperature with a drizzle of olive oil and toasted whole wheat pita chips for dipping.
Photography by: Chia Chong