Lemon Walnut Bean Paté

White bean dip

This rich, nutty dip is great for a party or snack served with fresh baguette, pita bread, olives, carrot and celery sticks. Its texture is thick, like a paté. Recipe from Taste Life! Organic Recipes* (2002) by Leslie Cerier.

Makes: 2 cups

  • 2 cups cooked or or one 15- to 16-ounce can navy beans
  • 2 scallions, sliced
  • 3 cloves garlic, peeled (chop and sauté the garlic first
    if you don’t like it raw)
  • 1 lemon, juiced (about 1/4 cup juice)
  • 1/2 teaspoon sea salt
  • 1/4 cup walnuts
  • Several sprigs fresh dill for garnish, optional
  • 5-ounce jar of fancy olives, such as garlic-stuffed, for garnish, optional

Combine the beans, scallions, garlic, lemon juice, salt, walnuts and dill in a food processor. Puree until smooth. Taste and adjust seasonings.

Transfer the mixture into serving bowl, and garnish with optional dill and olives.

White bean dip recipe

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!



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