The Vegan Lemon Artichoke Dip is a delicious recipe. Furthermore, this delicious and simple lemon artichoke is sure to please. This vegan treat is a simple and quick take on tahini. Additionally, it is yummy and items are based on plants.
Ingredients:
- Garlic cloves: 2.
- Tahini paste: 3 tablespoons.
- Salt.
- Cracked pepper: 1/4 tsp.
- Olive oil: 1 tbsp.
- Artichokes: 12 oz.
- Large lemon: 1 tbsp.
Instructions:
- To make the white beans extra creamy, add drained and rinsed beans, garlic, drained and washed artichoke hearts, tahini paste, spices, and two-thirds of the lemon zest to a food processor.
- Add a tablespoon of oil and the marinade, and blend til very smooth.
- This might take as long as two minutes in a food processor.
- This should be as creamy as it gets.
- Salt needs to be given according to taste.
- Add a spoonful at a time of more marinade for a looser dip.
- Transfer the artichoke dip into a medium-sized shallow bowl.
- Next, make a hollow well using the back of a fork.r well in the center of the dish for the olive oil.
- Pour a few tablespoons of olive oil into the well, then top with the remaining lemon zest and some chili flakes.
- Accompany with pita bread, vegetables, chips, or crackers.
Notes:
If you’re using canned artichoke hearts in water, you’ll need to up the oil, zest, and juice of the lemon, and maybe even the salt. Here, marinated onions are ideal.
Storage information:
Keep it in a cold place for almost three days in an airtight jar.
Frequently Asked Questions:
Can I prepare this dip in advance?
Yes. You may prepare the dip in advance for a party when the presentation is crucial, but you should assemble it and create the garlic-lemon topping the day of the event.
Nutritional facts:
Saturated fat: 1.2 g.
Calories: 146 kcal.
Sodium: 417.2 mg.
Carbohydrates: 13.8 g.
Sugar: 0.9 g.
Protein: 5.3 g.
Cholesterol: 0 mg.
