Butter Bean & Artichoke Heart Dip

This lemony dip is a fantastic way to get protein in your meal and to make sure you get a regular dose of beans/legumes in your diet. Great served with gluten-free focaccia bread, pesto and tapenade for a simple healthy meal.

1 tin butter beans, drained
1/2 jar artichoke hearts
1/2 large preserved lemon (pips removed)
1 clove garlic (optional)
1/2 tsp sea salt
pinch black pepper

Put all ingredients into a food processor and blitz until completely smooth, adding olive oil or water as required to get desired consistency.

To serve drizzle generously with extra virgin olive oil (lemon infused is best) and sprinkle with chopped parsley or Dukkah (or other topping as desired).

Optional topping:
Handful flaked almonds
2 tsp fennel seeds

Cook almonds and fennel seeds in a dry frying pan over a medium-low heat and cook until golden (5-7 minutes).