Ricotta and White Bean Dip with Seed Crackers

Ingredients:

Dip

• 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

Method:

Dip

• 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.

Crackers

• 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