garlic and bean pâté
How to make garlic and bean pâté recipe
Serves 4, Preparation time 5 minutes
425 g (14 oz) can flageolet beans, drained
125 g (4 oz) cream cheese
2 garlic cloves, chopped
3 tablespoons pesto
2 spring onions, chopped
1 tablespoon olive oil
salt and pepper
4 pitta bread
Put the beans, cream cheese, garlic and 2 tablespoons of the pesto in a food processor or blender and blend until smooth.
Add the spring onions and salt and pepper to taste and blend for 10 seconds. Spoon into a dish and chill until required.
Mix the remaining pesto with the olive oil and drizzle on top before serving with cucumber sticks and pitta bread lightly toasted and cut into thick strips.
For hummus & feta dip, put a drained 400 g (13 oz) can chickpeas, 3 tablespoons tahini paste, 3 tablespoons lemon juice, 50 ml (2 fl oz) water, ½ teaspoon ground cumin, 1 crushed garlic clove and salt and pepper in a food processor and whizz until combined.
With the motor still running, pour 2 tablespoons olive oil through the feed tube in a thin, steady stream and process until smooth.
Spoon into a serving dish and crumble 100 g (3½ oz) feta cheese over the top. Serve with raw vegetable sticks or toasted pitta bread.
|garlic and bean pâté|