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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, ¼ tsp salt, and ⅛ 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.