I had a lot of silken tofu that I wanted to use up so I got a bit creative and it turned out very good; it’s vegan too!
Most amounts are estimates, sorry, I rarely use measuring cups/spoons.
1 can of canellini beans – rinsed well
2 blocks of silken tofu
2-3 Tbs. garlic infused olive oil
1 homegrown 😉 serrano chile, I removed some seeds but not all of them
1 bunch parsley- also home grown 🙂
1-2 Tbs. lemon juice or juice of 1/2 lemon – I think if you added some lemon zest it would make it POP nicely
Add all ingredients to a belnder/food processor and pulse until smooth and creamy. Chill to blend flavors.
Use as dip for veggies, tortilla chips or anything you desire.