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home / Recipes / Ricotta and White Bean Dip with Seed Crackers

Ricotta and White Bean Dip with Seed Crackers



  • 1 cup cannelloni beans, strained and rinsed
  • 1 garlic clove
  • 2 tbsp olive oil
  • 2-3 tbsp lemon juice
  • 2-3 tbsp pesto
  • 250g ricotta
  • 1 tsp hot sauce
  • 1 scoop Green Shot
  • Salt and pepper
  • Extra olive oil
  • Extra fresh basil, chopped

Seed Crackers

  • 1/3 cup linseeds
  • 1/3 cup sesame seeds
  • 1/4 cup chia seeds
  • 1/4 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 2 tbsp poppy seeds
  • 1 tsp onion powder
  • Pinch salt & pepper
  • 1 cup water




  • Place all the ingredients into a food processor and blitz until smooth.
  • Taste and check for seasoning and add more lemon juice or pesto if necessary.
  • Spoon into a serving bowl and refrigerate until needed.
  • When ready to serve, pour over a little extra olive oil and sprinkle with fresh basil.
  • Break up the seed crackers to small pieces and serve with the dip.


  • In a bowl, mix together all the seeds.
  • Measure roughly half of them into a food processor and blitz until finely chopped then add them back with in with the whole seeds.
  • Pour in the water and onion powder and allow to soak for 20 mins until the water is absorbed.
  • Preheat the oven to 160C.
  • Line 2 oven trays with baking paper and spray with non-stick oil spray.
  • Spread the mixture out thinly on the trays and smooth out with a palette knife.
  • Bake for 20 mins until dry enough to pick up.
  • Turn the whole cracker over to crisp the other side and bake for another 10 mins until sightly golden.
  • Allow to cool.
  • Store in an airtight container.


Serves 8-10 for snacks

Prep time: 30 mins

Cook time: 30 mins

Degree of difficulty: easy

Ricotta and white bean dip recipe image

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