White Bean Artichoke Dip (with Radishes and Crispy Topping)

bowl of white bean, artichoke and radish dip with roasted chickpea topping and slices of radishes in different colors.

White Bean Artichoke Dip (with Radishes and Crispy Topping)

This dip may be a little “extra”, with the crispy chickpea, artichoke, and walnut topping and because of how it highlights technicolor radish and daikon varieties, but all you need are your run-of-the-mill radish variety and the basic pantry ingredients of canned artichokes and white beans to whip up (literally) a simple and special dip that is lighter than hummus but complete enough for a plant-based meal.

Prep Time20

Cook Time0

Roast Topping15

Course: Appetizer, lunch

Cuisine: Mediterranean

Keyword: white bean artichoke dip

Servings:

Calories: 216kcal

Author: Kathy Marshall

Equipment

1 food processer

Ingredients

Dip Ingredients

2 cups radishes chopped,blanched, any kind -see notes- weight should be about 12oz raw.
1 cup white beans drained, rinsed
6 artichoke hearts, packed in water can sub marinated
2 tbsp tahini a.k.a. sesame paste
2 garlic cloves blanch with radishes
1 lemon, juiced
1 tbsp olive oil optional or oil from marinated artichoke hearts
1 tsp aleppo chili flakes can sub smoked paprika
salt and pepper to taste

Topping Ingredients (optional)

1/2 cup chickpeas (canned, drained, rinsed, patted dry) broken up (or not, your call)
4 artichoke hearts broken up into chickpea size uneven pieces
1/2 cup walnuts chopped smaller than chickpeas
1 tbsp olive oil
1 tbsp za'atar spice blend or cumin,thyme, sesame seeds

Instructions

Preheat the oven to 425

Make the Dip

Chop radishes and blanch for 5 minutes so they are tender but not mushy. Include garlic clove in blanching to reduce harsh garlic flavor.
Place all ingredients in food processor and blend until smooth. Taste and adjust for flavor. See notes
After blending, the dip will be warm. you can serve that way, with topping sprinkled warm on top and a drizzle of olive oil, or chill before eating, with cooled topping kept at room temp until serving.

Make the Roasted Chickpea Topping

Place the mashed chickpeas (or whole if you prefer-see notes) and broken up artichoke hearts on a sheetpan lined with parchment and toss with olive oil and za'atar (or subbed spices). Place in oven and roast about 10-15 minutes, until the chickpeas and artichoke edges begin to brown. At that point, add the walnuts, turn oven down to 375 and roast another 5 minutes until the walnuts brown. Notewell: watch closely so walnuts do not burn.

Notes

Radishes: You can use regular, small red radishes or include watermelon radishes, even the interesting daikon or red turnips as I discuss and show in the post. They all taste the same to me, surprisingly.

Adjust Flavors: This dip has a milder and more subtle flavor profile than a tahini-heavy hummus or even an artichoke spinach dip. All the components are kept at levels that allow the mild root veggie flavor of the radishes to come through. I taste a good amount of lemon and sesame (but not too much) in this dip and the smokiness of the Aleppo pepper (or paprika) comes through nicely. But you should taste and adjust for salt, pepper, olive oil flavor, and mouthfeel, to get the right balance for you.

Chickpeas: I have made the topping with whole chickpeas as well as broken up chickpeas. Broken up chickpeas will get crispier. See both in photos. You decide.

Nutrition