1 (15-oz) can cannellini beans, rinsed and drained
1 (14-oz) can quartered artichoke hearts, drained
3 Tbsp tahini
1 Tbsp lemon juice
2 cloves garlic
½ tsp kosher salt
¼ tsp pepper
½ cup cup drained and finely chopped oil-packed sun-dried tomatoes, divided
2 Tbsp fresh basil leaves
2 Tbsp toasted pine nuts
Instructions
Preheat oven to 400°F. Cut naan into 2-inch pieces and place on lightly greased large baking sheets. Brush naan pieces with ¼ cup oil and season with salt, if desired. Bake 10 to 12 minutes or until naan is lightly browned.
Meanwhile, process beans, artichokes, tahini, lemon juice, garlic, salt, pepper, and ¼ cup oil in a food processor until almost smooth. Stir in ¼ cup tomatoes.
Spoon mixture into a bowl; sprinkle with ¼ cup tomatoes, basil, and nuts. Drizzle with sun-dried tomato oil (from jar), if desired. Serve with crispy naan.
Nutritional Information
Main
Total
Servings
6
Fat (g)
20
20
Sat. Fat (g)
3
3
Protein (g)
8
8
Carb (g)
35
35
Fiber (g)
5
5
T. Sugs (g)
2
2
A. Sugs (g)
1
1
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