Rosemary and Lemon Dip

Rosemary and Lemon Dip

Gluten Free, Vegan | Recipe by Mary’s Team


  • 2 zucchini
  • 2 cups white navy beans (cooked or soaked)
  • Juice of a lemon (I like it extra zingy and add a few actual slices too, rind on)
  • 8 sprigs of fresh rosemary
  • ½ cup baby onion sprouts or mustard seed sprouts
  • 2 tbsp nutritional yeast
  • Pinch of Himalayan salt
  • Freshly cracked black pepper


  1. Place all ingredients in a high-powered blender or food processor.
  2. Blend until smooth.


  1. Always use fresh – this is one herb that loses nutrient value when dried.
  2. Remove the leaves from the stem before using.