1 can (19 oz/540 ml) white kidney beans, rinsed and drained

1 jar (6 oz/170 ml) oil-packed artichoke hearts, drained

2 tbsp (30 ml) olive oil

1 tbsp (15 ml) lemon juice

1 small garlic clove, chopped

In a food processor, purée all the ingredients until smooth. Season with salt and pepper.

Serve with pita chips and/or raw vegetables.

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