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Bright Basil Bean Dip

The creation of a boring day in the kitchen!
Author Kath Youynger


  • 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!