Yield: approx 3 cups,
- 1 garlic clove roughly chopped
- 1 shallot roughly chopped
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ⅓ cup olive oil + more for consistency if needed
- 1 14 oz tin of cannellini beans, drained and rinsed -organic if possible
- 1 14-ounce tin of artichoke hearts or artichoke bottoms, drained -organic if possible
- ¼ teaspoon sea salt
- ¼ teaspoon fresh ground pepper
- 10-12 tarragon leaves
Method
Place all ingredients in food processor with S blade and pulse to combine. Turn off processor, scrape down sides of bowl and then blend again until combined. Add additional oil if required to make a spreadable consistency that is not dry but lightly textured and creamy. Season to taste with extra salt if desired.
