This Artichoke White Bean Dip is creamy, herby and comes together in just 5 minutes! It’s packed with fibre and makes the perfect quick snack or appetizer.
Protein gets a lot of attention these days, but fibre is actually just as important when it comes to your health, especially gut health, and most people aren’t eating enough of it!
So, if you’re like me and way more likely to eat something if it’s in the form of a dip, here’s one that’s quick to make and provides a good dose of fibre. If you pair it with vegetables or whole grain crackers, you’ll be packing even more of this important nutrient.
It has similar ingredients to hummus except we’re using cannellini beans, artichokes hearts (hello more fibre!) and fresh herbs for a dip that’s light, fresh and satisfying.
Ingredient notes
- Cannellini beans: Also known as white kidney beans, these make up the base of the dip and give it that creamy texture. I used canned for convenience, but if you want to cook them from scratch you’ll need about 1.5 cups of cooked beans for the recipe.
- Artichoke hearts: Artichoke hearts are packed with fibre, antioxidants and vitamin C, A, and K. It also adds a nice tangy flavour to the dip.
- Tahini: Tahini adds a creamier consistency, healthy fats and a slightly nutty flavour.
- Lemon juice: For a little acidity and brightness.
- Garlic: A must in any dip in my opinion!
- Extra-virgin olive oil: A touch of olive oil adds a little richness and more healthy fats.
- Thyme & oregano: For a nice flavour boost, we’re adding some fresh herbs.
- Sea salt and black pepper
How to make artichoke white bean dip
This dip couldn’t be easier to make! Add all the ingredients to your food processor and blend until smooth and creamy. Transfer to a bowl, drizzle with olive oil and dig in.
More healthy dips to try
If you make this Artichoke White Bean Dip, I’d love to hear from you! Feel free to leave a comment or review below, or tag me on Instagram.
Artichoke White Bean Dip
Ingredients
- 1 15 oz can cannellini beans drained and rinsed
- 1 cup canned artichoke hearts drained
- 1 small garlic clove
- 2 tbsp fresh lemon juice
- 2 tbsp tahini
- 1 tbsp olive oil plus more for topping
- 1/2 tsp fresh thyme
- 1/2 tsp fresh oregano
- Salt and freshly ground black pepper to taste
- optional: fresh chopped parsley, lemon zest for topping
Instructions
- Add all ingredients to a food processor and blend until smooth and creamy, scraping down the sides as needed. Taste and adjust salt or lemon to taste.1 15 oz can cannellini beans, 1 cup canned artichoke hearts, 1 small garlic clove, 2 tbsp fresh lemon juice, 2 tbsp tahini, 1 tbsp olive oil, 1/2 tsp fresh thyme, 1/2 tsp fresh oregano, Salt and freshly ground black pepper
- Transfer to a bowl or container, drizzle with olive oil and sprinkle with parsley and lemon zest if using. Serve with fresh veggies and/or crackers.
