AuthorSelina RoseCategorySauces Dips & SpreadsDifficultyBeginner 1 tsp Ghee
1 Medium white onion (chopped)
3 Cloves garlic
1 cup White kidney beans (cooked)
2 tbsp Lemon or lime juice
2 tbsp Chopped fresh parsley or cilantro
1 tbsp Dill (dried or fresh)
1 Can wild tuna or salmon (canned, packed in water)
To taste - sea salt and black pepper.
1
Heat coconut oil in a small frying pan and sauté onion until translucent. Do not over-brown.
2
Transfer pan contents to food processor. Add remaining ingredients.
3
Pulse until just blended for a chunky version, or longer for a smooth version.
4
Serving suggestions: on endive or lettuce boats, with cucumber slices, quinoa crackers, or pita wedges
Ingredients
1 tsp Ghee
1 Medium white onion (chopped)
3 Cloves garlic
1 cup White kidney beans (cooked)
2 tbsp Lemon or lime juice
2 tbsp Chopped fresh parsley or cilantro
1 tbsp Dill (dried or fresh)
1 Can wild tuna or salmon (canned, packed in water)
To taste - sea salt and black pepper.
Directions
1
Heat coconut oil in a small frying pan and sauté onion until translucent. Do not over-brown.
2
Transfer pan contents to food processor. Add remaining ingredients.
3
Pulse until just blended for a chunky version, or longer for a smooth version.
4
Serving suggestions: on endive or lettuce boats, with cucumber slices, quinoa crackers, or pita wedges
