Lemon Basil Bean Dip
A creamy, lemony white bean dip loaded with fresh basil and a hit of sunflower seed crunch. Comes together in one food processor bowl in under 5 minutes, and it's the bean dip I make for people who tell me they don't like hummus.
Servings 1.5 cups
Ingredients
- 1 can navy beans drained
- 1/3 cup ricotta cheese
- Zest of half a lemon
- Juice of half a lemon
- Handful of basil
- 1/4 tsp kosher salt
- Grinds of black pepper
- A quarter cup salted sunflower seeds
Instructions
- Add everything but seeds to a food processor and blend.
- Add sunflower seeds and pulse to combine, so they remain crunchy.
- Serve on toast with a drizzle of honey, with crackers, or as a veggie dip.