• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Vegan Appetizers

    Lemon Walnut Bean Paté

    Published: Dec 21, 2011 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    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 ¼ cup juice)
    • ½ teaspoon sea salt
    • ¼ 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

    • Explore VegKitchen’s selection of flavorful snacks and dips.
    • Here are more tasty vegan appetizers.

    *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!

     

    More Vegan Appetizers

    • sun dried tomato olive tapenade
      Olive and Sun-Dried Tomato Tapenade
    • vegan jalapeno poppers
      Vegan Jalapeno Poppers
    • plant based appetizer
      Vegan Mozzarella Sticks
    • vegan coleslaw no mayo
      Easy Vegan Coleslaw

    Reader Interactions

    Comments

    No Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • recipes for a vegan Christmas dinner menu
      Best Vegan Christmas Recipes
    • vegan christmas cookies
      Vegan Christmas Cookies
    • vegan irish stew
      Old-Fashioned Vegan Stew
    • vegan breakfast casseroles
      10 Make-Ahead Vegan Breakfast Casseroles
    • Sticky Sesame Cauliflower
    • vegan jalapeno poppers
      Vegan Jalapeno Poppers

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    339 shares