Artichoke White Bean Dip (With Whole Marinated Artichoke Hearts)

creamy white bean dip in a bowl topped with marinated artichoke hearts, parsley and chili flakes.

5 from 3 votes

Artichoke White Bean Dip (With Whole Marinated Artichoke Hearts)

This White Bean Dip is unbelievably creamy, vegan, gluten-free, needs no cooking, and uses pantry staples. And the best part? It's ready in under 15 minutes! Enjoy the Mediterranean flavors of white beans, lemon, za'atar, and marinated artichoke in this delicious appetizer.

Prep Time15

Total Time15

Course: Appetizer

Cuisine: Mediterranean

Diet: Vegan

Servings:

Calories: 230kcal

Author: Ninon Michels

Ingredients

For the white bean dip

14 ounce can of cannellini beans (or any white beans of your choosing)
1 small clove of garlic (grated)
2 tablespoons tahini
the zest of one lemon (about 1 tablespoon)
2 tablespoons lemon juice (freshly juiced)
1 tablespoon extra-virgin olive oil (plus more to serve)
2 teaspoons za'atar (plus more to serve)
½ teaspoon kosher salt
⅛ teaspoon pepper
3 tablespoons iced water

To garnish

10 ounce jar of marinated artichoke hearts
flat-leaf parsley (chopped, to serve)
crushed red chili flakes (Aleppo pepper, Marash pepper, or your favorites chili flakes - paprika works too)

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Instructions

Rinse the beans – Drain the canned white beans and rinse thoroughly under cold running water to remove any metallic taste. Let them drain well: this helps keep the dip light and fresh.
Blend the dip – In a food processor, combine the rinsed beans with the crushed garlic, tahini, lemon zest, lemon juice, extra-virgin olive oil, za’atar, salt, and black pepper. Blend for about 5 minutes, slowly adding 3 tablespoons of iced water until the dip is silky and ultra creamy.
Plate the dip – Spoon the dip into a shallow serving bowl. Use the back of a spoon to create soft swirls and crevices—perfect for catching drizzles of olive oil and bits of seasoning.
Top and finish. Drain the marinated artichokes (reserve the oil for salad dressings!). If they’re large, cut them in half. Nestle them on top of the dip, drizzle with extra-virgin olive oil, and finish with chopped flat-leaf parsley, chili flakes, and a final dusting of za’atar. Enjoy!

Notes

Rinse the beans thoroughly – The liquid in canned beans can taste metallic and slightly sour. A quick rinse under cold water clears all that away, letting the sweet, nutty flavor of the beans shine. It’s a small step, but it makes the dip taste fresh, not tinny.
Add iced water for creaminess – This little trick makes all the difference. A few tablespoons of icy water help emulsify the tahini and olive oil, transforming the dip into something almost whipped. The cold tightens the fats just enough to create that dreamy, airy texture you want in a bean dip.
Cut the artichokes if needed – If this is going on a mezze table, you can leave the artichoke hearts whole—people will cut into them as they like. But if you’re serving this as a passed appetizer or centerpiece snack, slice them up first. It keeps things neat and no one has to wrestle with their pita.

Nutrition