FABULOUS FAUX TUNA BRUSCHETTA

Your perfect sexy appetizer that’s ever so easy to make! Blast the bean blend in your food processer, slather it on zucchini slabs, top with cayenne, black pepper and sea salt and team with garden fresh tomatoes, fresh basil and a flavor rich garlic and herb balsamic vinaigrette. The combo is incredible.

• Dip, appetizer
  
• Prep time: 10 mins plus soaking, cooking beans
  
• Plant-based/vegan, gluten, soy free, no added oil
• Yield: 2 ½ cups

INGREDIENTS
2 cups cooked white beans (Northern) or 1. 19 oz. can, drained
½ red onion, roughly chopped
1 large clove garlic
2 stalks celery including leaves, finely chopped
¼ cup tahini
1tsp Dijon mustard
3 tbsp fresh lemon juice, approx 1 large lemon
1 tsp dried thyme, rubbed
Sea salt and fresh black pepper, to taste
1/2 tsp paprika, sweet or smoked as desired
Water if needed to thin the dip

TO SERVE:
Small Romaine hearts, endive, zucchini, radish slices etc,
Fresh herbs

DIRECTIONS

1. Measure all the dry ingredients but water into a food processer and mix on high speed until well blended and mixture holds together. Add a little water if needed.
   
2. Taste and adjust seasoning as desired then transfer to a serving bowl or make the bruschetta as mentioned above. Any way you serve this I trust you’ll love it.

Teri’s Tips:

• Freeze ½ this dip if you like. It holds up well and is perfect when you need a fast food option.
  
  
  Recipes/Pictures property of Teri Gentes – permission required to republish
  
  

---