Reprinted with permission from www.recipecottage.com.
A vegetarian version of a timeless Jewish favorite, this recipe is delicious as a spread, dip or even as a side dish.
- oil for browning onions
- 2 medium onions
- 2 hard boiled eggs
- 1 can French style green beans
- 1/4 cup walnuts
- salt to taste
Saute onions in oil until brown. Drain green beans, pressing out as much water as possible. Put all ingredients into food processor, processing until smooth. Salt to taste.
Note: You can substitute additional hard boiled egg whites for one or both of the yolks. This recipe can also be made vegan by replacing the eggs with fresh mushrooms.
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