Rosemary and Lemon Dip

Recipe by Mary’s Team | Prep Time: 5 minutes

INGREDIENTS

2 zucchini
1 15oz can white navy beans
Juice of a lemon (if you like it extra zingy – add a few actual slices too, rind on)
8 sprigs of fresh rosemary
½ cup radish sprouts or mustard seed sprouts
2 tbsp nutritional yeast
Pinch of Himalayan salt
Freshly cracked black pepper

PREPARATION

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

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

TRY WITH
Everything Super Seed Crackers

INGREDIENTS

TRY WITH
Everything Super Seed Crackers

PREPARATION

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

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

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Tag @MARYSGONECRACKERS on Instagram and hashtag it #GONECRACKERS

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Rosemary and Lemon Dip

INGREDIENTS

PREPARATION

INGREDIENTS

PREPARATION

DID YOU MAKE THIS RECIPE?

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White Bean Soup

Roasted Butternut Squash Soup

Vegan Cheese Ball

Crispy Pancetta with Goat Cheese and Figs

Chilled Corn & Golden Tomato Soup

Grilled Kale Salad with Ricotta Plums

Turkey Sausage & Zucchini Stuffed Peppers

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Vegan Pesto

Gluten Free Apple Crisp

ARTICHOKE BASIL HUMMUS

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