Originally aired April 3, 2014
- 1/3 cup olive oil
- 1 15-ounce can cannellini beans, drained
- 1 15-ounce can artichoke hearts, drained
- Juice of 1 lemon
- 2 to 3 cloves garlic
- Salt and pepper
Combine all ingredients in a food processor and pulse until creamy. Serve with whole wheat pita chips or crackers alongside.