1 15-ounce can cannellini beans, rinsed and drained
1 garlic clove, peeled and chopped
1 TBSP fresh lemon juice
1/4 cup fresh parsley leaves
1 cup whole milk ricotta cheese
2 TBSP plus 1 TBSP olive oil
salt & pepper
pita chips, crackers, and/or vegetables for serving
DIRECTIONS
Add the cannellini beans, garlic, lemon juice, and parsley to a food processor and blend until smooth. Add the ricotta to the food processor and blend until well combined.
Scrape mixture into a bowl and stir in 2 TBSP of olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Taste and season with extra salt and pepper if needed. drizzle the top with the remaining 1 TBSP of olive oil. Serve with pita, crackers or fresh cut veggies.
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