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Artichoke and Bean Spread
What you need
- 1 package frozen artichoke hearts, thawed, drained and patted dry
- 1 cup chick peas or other legume, cooked or canned (lentils or white beans would be nice as well)
- Zest of 1 lemon
- Juice from 1/2 lemon
- 1 tsp - 1 tbl fresh minced thyme leaves
- 1-2 cloves garlic, peeled and cut into pieces
- 1/2 tsp kosher salt
- Fresh ground black pepper
- Olive oil
How to make it
- Place all ingredients except olive oil into a food processor and process until paste
- With processor running, drizzle in olive oil until mixture smoothes out - about 2-3 tablespoons
- Taste and adjust seasonings
- Chill and serves with slices of cucumber and carrot or on crackers or crostini
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