August 27, 2011
Cannellini Bean & Artichoke Spread
A great spread to make ahead and serve for a summer meal. Use it as a dip for fresh harvested veggies or spread it on sprouted grain toast and top with a tomato slice!
1 garlic clove roughly chopped
1 shallot roughly chopped
2 tablespoons lemon juice
1 teaspoon lemon zest
1/3 cup olive oil
1 - 14 ounce can of cannellini beans, drained and rinsed (organic if possible)
1 - 14 ounce can of artichoke hearts or artichoke bottoms, drained
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
10-12 tarragon leaves (optional)
Place all ingredients in food processor with S blade and pulse to combine. Turn off processor, scrape down sides of bowl and then blend again until combines. Enjoy!