rosemary white beans & artichoke dip

2 cups artichoke hearts (marinated drained)

1 can / 1 ¾ cups Navy beans rinsed and drained

1/2 medium zucchini

1/3 cup nutritional yeast

1 ½ tbsp freshly squeezed lemon juice

1/2 tbsp red wine vinegar

1 small-medium clove garlic

1-2 tbsp extra-virgin olive oil 

2 tbsp freshly flat-leaf parsley, chopped

½ tsp fresh rosemary, minced

kosher salt &  ground black pepper to taste

for color add spinach to mix