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
- 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
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