Go Back

White Bean Artichoke Purée

Print Recipe

Ingredients

  • 3 cloves garlic chopped
  • 1/2 yellow onion chopped
  • 1.5 tsp salt
  • 1 TBS dried basil
  • 2 TBS Nutritional Yeast
  • 1 TBS Tahini
  • 1 TBS Lemon Juice fresh squeezed, not the bottle kind
  • 1.5 cans Cannellini Beans (or Great Northern)
  • 4 whole artichoke hearts, jarred

Instructions

  • In a large skillet over medium heat, add enough water to cover the bottom of the pan. Add the garlic, onion, and salt.
  • Sauté for 5 minutes or so until onion is translucent; stir frequently to reduce sticking.
  • Add the dried basil and cook another minute or 2, stirring well.
  • Drain and rinse the beans and add to the skillet, stirring to incorporate with the onion mixture; heat for another 2 minutes.
  • Add the bean mixture and the remaining ingredients except the artichoke to a food processor and blend well. 
  • Once the mixture is fairly smooth, add the artichoke hearts and pulse a few times, leaving some small pieces intact. And that’s it!  

Notes

You can check out my food processer here if you need to add this essential tool to your kitchen!
Also check out my favorite brand of nutritional yeast.
If you are making the pictured dish with spiralized zucchini, assembly from bottom to top is:
  • Spiralized Zucchini
  • White Bean Artichoke Puree
  • Roasted Tomatoes
  • Seared Artichoke
  • Julienned Fresh Basil
  • Reserved Roasted Tomato Juice
Don’t forget how versatile this recipe is! You can place the puree in a container and use it for a chip and veggie dip, it spreads beautifully on crusty Italian bean, and is a brilliant substitute for mayo in your sandwiches and wraps!