Bright Basil Bean Dip
- 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
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!
http://www.katheats.com/favorite-foods/bright-basil-bean-dip
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