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Hemp Ricotta with Olives & Caperberries Recipe

This recipe is rated 5.0 out of 5.

Healthy choice

Mostly whole foods

Gluten-free option

Protein-packed

Soy-free option

Refined sugar free

Nut-free option

Low FODMAP

Freshly Picked

Easy peasy

Super quick

Entertaining

Sauces & dips
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A green plate with plant-based Hemp Ricotta, olives, caperberries, herbs, and olive oil. A serving spoon; stacked plates nearby.
A green plate with whipped hemp ricotta, topped with green and purple olives, chopped herbs, and a drizzle of olive oil.

This super simple hemp ricotta is light, creamy, and full of flavour. Serve with olives, caperberries, and herbs for an effortless dip or spread with a sophisticated feel.

You will need

Serves 4

For the dip:

  • 1 cup hemp seeds
  • 4 cups water
  • 1 pinch of salt
  • 2 tablespoons sugar, if you prefer sweetness (optional)
  • Juice of 1/2 lemon

To serve:

  • 50g Sicilian olives, pitted and halved
  • 50g Kalamata olives, pitted and halved
  • 10 caperberries, halved (or 1 tablespoon of capers)
  • 1 bunch parsley, finely chopped
  • Hemp seed oil (or olive oil), as needed
  • Lemon juice
  • Salt and pepper, to taste

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Directions

5 mins to prep

10 mins to cook

  1. Step 1

    Blend the dip ingredients, minus the lemon juice, together until smooth. Pour the mixture into a saucepan and bring to a boil.

  2. Step 2

    Once you have reached a boiling point, pour in your lemon juice. Stir gently, put the lid on and let curdle for about 10 minutes or until cooled. If it hasn’t curdled enough, you can add more lemon juice and stir again.

  3. Step 3

    Strain the mixture through a cheese cloth or large chux. Depending on the weave of your cloth, it may take a little longer. You can hang up and leave it to strain on it’s own, or place in a colander to let it slowly drip into a bowl.

  4. Step 4

    The lighter or softer you want your ricotta, the less time you should hang it. However, you definitely don’t want it too wet! A nice balance between both is the aim.

  5. Step 5

    Spoon into a jar and top with either hemp oil or olive oil and place in the fridge. This should keep up to a week to 2 weeks.

  6. Step 6

    Before serving, add lemon juice, a splash of hemp seed oil and a pinch of salt and pepper to the ricotta to season. Mix with a fork.

  7. Step 7

    In a separate bowl, combine the olives, caperberries, lemon juice, parsley, hemp seed oil and pepper.

  8. Step 8

    To serve, spoon the ricotta onto your serving dish, spread the olive mixture on top.

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Recipe: Simon Toohey

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