• 1 can artichoke hearts
• 1/2 cup cannellini beans (or garbanzo beans)
• 1/4 cup pine nuts
• 1/4 teaspoon cumin
• 3 Tbsp olive oil
• 1 Tbsp tahini
• salt and pepper to season
Drain and thoroughly rinse the artichoke hearts and the beans.
Preheat your oven to 450°F and place artichoke hearts and pine nuts onto a parchment lined baking sheet. Place into the oven and roast for 10 minutes. Remember to safely shake the sheet a couple of times so the ingredients are cooked on all sides.
Remove from oven and place the roasted artichokes and pine nuts into a food processor or blender with the beans, olive oil, cumin, tahini, salt and pepper.
Pulse and blend the ingredients until you achieve a smooth consistency.
Serve with raw or roasted vegetables, crackers, in salads, on veggie burgers or sandwiches.