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Drain and rinse the butter beans
Add butter beans to a high speed blender along with the artichoke hearts, lemon juice, tahini, olive oil and salt
Blend until completely smooth, scraping down the sides as needed
If the texture is too thick, add 1-2 tbsp of cold water or olive oil
Serve the dip in a bowl and top with ajvar, chopped spring onions and a drizzle of olive oil