Navy Bean, Artichoke & Olive Tapenade Dip
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Serves: 3 c
 
Ingredients
  • ¾ c dried Navy beans, soaked for 8-10 hours, drained, rinsed and simmered with a sheet of kombu (or about 2 c of cooked navy beans)
  • ¾ c Artichoke Hearts (about 1 jar/can)
  • ¾ c Olives (we used Kalamata), pitted
  • 1-2 Garlic cloves
  • 3 Tbsp Dulse, roughly shredded with your hands
  • ¼ c Extra Virgin Olive Oil (plus a drizzle for garnish)
  • 1 Tbsp fresh Lemon Juice
  • Zest of one Lemon
  • Fresh Basil (optional, to garnish)
Instructions
  1. In a food processor, blend all ingredients until smooth.
  2. Serve with a drizzle of olive oil, some olives and fresh basil.
  3. Tastes great spread in a collard green wrap, smeared on a plate under some green salad or with lots of raw veggies for dipping, we used fresh radicchio, broccolini and thinly sliced black radish.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/condiment/navy-bean-artichoke-olive-tapenade-dip/