Bright Basil Bean Dip
The creation of a boring day in the kitchen!
- 1 can navy beans drained
- 1/3 cup ricotta cheese
- Zest of half a lemon
- Juice of half a lemon
- Handful of basil
- 1 tablespoon of nut butter or tahini
- 1/4 tsp kosher salt
- Grinds of black pepper
Add all ingredients to a food processor.
To make it CRUNCH – about a quarter cup of almonds and a few tbsp salted sunflower seeds. I pulsed for about 30 seconds and it left little bits of crunch!
Spread onto toast with honey, dip in the veggies or eat with a spoon!