- 1 can (15 oz.) cannellini beans
- ½ of 15 oz. can artichoke hearts
- 2 tbsp (30 ml) lemon juice
- 1 garlic clove
- ¼ cup (60 ml) extra-virgin olive oil
- ½ tsp (3 ml) smoked paprika
- salt to taste
- pea shoots, for serving
- Drain and rinse cannellini beans. Put in a food processor.
- Drain artichokes and add to food processor. Add lemon juice, garlic clove, olive oil, paprika, and salt to taste.
- Blend until smooth.
- Top with pea shoots to serve.