- 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
- pepper to taste
I blended all ingredients in the blender. I didn't have ricotta, so I subbed mayo. I also used white kidney beans instead of navy beans. I added the tahini, but the dip was already really creamy, I'm not sure it was needed. For the basil, I used 2 Dorot frozen basil cubes.
It is delicious! The consistency reminds me of a really creamy hummus. The recipe is from katheats.com and she served it on toast with a drizzle of honey. I had it the same way and it was yum-o. Also delicious on raw veggies
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