Ingredients
1 15 Oz can white beans
2 cloves roasted garlic, crushed
2 tbs fresh parsley plus extra for garnish
Salt and pepper to taste
1 15 Oz can artichoke bottoms
1/4 cup pine nuts (optional)
2-5 drops tabasco sauce
Paprika
Method
1. Drain and rinse the beans and artichokes. Combine all ingredients into a food processor and puree until very smooth.
2. Place in a decorative bowl and garnish with extra parsley and paprika.
3. Serve with rice crackers, chopped vegetables or chips.
Serves 6-10
This recipe comes courtesy of 'The Food Allergy Cookbook: 101 Recipes for Living and Entertaining with Allergies', published by Wiley. To read more in our blog book review, visit http://www.agfg.com.au/Blog/post/2011/11/17/2011-Christmas-Gift-Guide.aspx