Follow these steps for perfect results
hard-boiled eggs
onions
chopped
green beans
fresh or frozen
pepper
oil
wheat germ
Chop the onions.
Sauté chopped onions in oil until softened.
Cook green beans until soft, either by steaming, boiling, or microwaving.
Place hard-boiled eggs, sautéed onions, cooked green beans, pepper, and wheat germ in a food processor.
Process all ingredients until smooth.
Transfer the mixture to a container.
Refrigerate for at least 30 minutes to allow flavors to meld.
Expert advice for the best results
Adjust pepper to taste.
For a smoother texture, add a tablespoon of water or oil while processing.
Chill thoroughly before serving for the best flavor.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in a bowl with crackers or crudités.
Serve chilled as an appetizer or snack.
Pair with rye bread or crackers.
The acidity cuts through the richness of the spread.
Discover the story behind this recipe
A vegetarian adaptation of a traditional Ashkenazi Jewish dish.
Discover more delicious Jewish Appetizer recipes to expand your culinary repertoire
Delicious potato latkes served with a spicy mayonnaise and smoked salmon topping. A great appetizer or side dish.
Easy and delicious matzo balls that are light and fluffy.
Savory cream cheese balls coated in toasted seeds and pistachios, perfect as an appetizer.
Delicious and savory latkes made with jumbo lump crabmeat, potatoes, and onions, perfect as an appetizer or side dish.
Savory and flavorful latkes made with Yukon gold potatoes and Jerusalem artichokes, served with a tangy apple-horseradish mayonnaise and creamy taramasalata.
A lentil-based alternative to chopped liver, offering a similar taste and texture while being vegetarian-friendly.
Crispy purple sweet potato latkes topped with sour cream and tobiko, perfect as an appetizer or side dish.
A luxurious take on traditional latkes, topped with creme fraiche and caviar.