Lemon Walnut Bean Paté
This rich, nutty dip is great for a party or snack served with pita bread, olives, carrot and celery sticks. Its texture is thick like a paté. Recipe from Taste Life! Organic Recipes (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers.
Makes: 4 1/2 cups
- 4 cups cooked or canned navy beans
- 3 scallions, sliced
- 6 cloves garlic, peeled
- 1 lemon, juiced (about 1/3 cup juice)
- 1 teaspoon sea salt
- 2/3 cup walnuts
- 2 tablespoons chopped fresh dill,
plus several sprigs for garnish
- 5 ounce jar of fancy olives,
such as garlic-stuffed, for garnish
Place cooked beans, scallions, garlic, lemon juice, salt, walnuts and dill in a food processor. Puree until smooth. Taste and adjust seasonings.
Scrape dip into serving bowl, and garnish with olives and dill.Print This Post