2 - 14oz.Canned Cannellini Beans - drained and rinsed
1JarGrilled Artichoke Hearts - slightly drained
2Small Garlic Glove - chopped
4Tbsp.Fresh Squeezed Lemon Juice
6Tbsp.Parmigiano RomanoSee note for Vegan Option
2Tbsp.Extra Virgin Olive Oil
1tsp.Fresh RosemaryOregano and Thyme - finely chopped and extra for garnish
Sea Salt - to taste
Smoked Black Pepper - to taste
1/4tsp.Red Pepper Flakes
Trader Joe's Gluten Free Crispbread
In a food processor, add the beans, artichoke hearts, garlic, and lemon juice and blend to a smooth paste. With the machine running, add the olive oil. If needed, add 1 to 2 tablespoons of water to get a smoother consistency. Blend in the cheese, rosemary, and oregano; season with the salt and pepper. Transfer to a medium bowl, and sprinkle with crushed red pepper and garnish with the remaining herbs. Serve with the crispbread.
For a vegan option, do not include the Parmigiano Romano.