Drain beans into colander and rinse well, until no foam remains. Let drain at least 5 minutes. Drain artichokes. In food processor, combine beans, artichokes, garlic, tahini, and lemon juice and blend until fairly smooth. Keep food processor motor running and add the olive oil in a stream. Add finely chopped fresh rosemary and pulse about 10 times to blend. Season dip to taste with salt and fresh ground pepper.
Place dip in a serving bowl, sprinkle with a small amount of paprika and drizzle over a small amount of olive oil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (218g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 71 (47%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 97.1mg||3 %|
|Potassium 586.1mg||15 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 11.2g|
|Protein 8.9g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 150
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.