White Bean and Sun-Dried Tomato Pâté

Here’s an old standby that never fails to please — a savory spread based on creamy white beans, accentuated with sun-dried tomatoes. Serve with raw vegetables and crispbreads. Make the sliceable version of Smoky Cheddar Cheez and serve with crisp red grapes for a lovely array of appetizers. Photos by Hannah Kaminsky.

White Bean and Sun-Dried Tomato Pâté

Here's a savory spread based on creamy white beans, accentuated with sun-dried tomatoes. Serve with raw vegetables and crispbreads.

5 from 1 vote

Print Pin Rate Email

Course: Appetizer / Dip

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Prep Time: 18 minutes

Total Time: 18 minutes

Servings: 2 cups

Author: Veg Kitchen

Ingredients

• 1 tablespoon olive oil
• 1 large onion chopped
• 2 cloves garlic minced
• One 15- to 16-ounce can canellini or great northern beans drained and rinsed
• 1/4 cup oil-cured sun-dried tomatoes
• Juice of 1/2 lemon
• 2 to 3 tablespoons chopped fresh parsley
• 1/4 teaspoon dried thyme
• Salt and freshly ground pepper to taste

Instructions

• Heat the oil in a skillet. Add the onion and sauté over moderate heat until translucent. Add the garlic and continue to sauté until the onion is just beginning to brown.
• Combine the onion mixture with all the remaining ingredients except the salt and pepper in the container of a food processor and process until completely smooth. Drizzle in 2 tablespoons of water or so, to loosen the consistency. Stop and scrape down the sides as needed.
• Season with salt and pepper. Pat into an attractive shallow crock to serve. Place on a large platter and surround with whole-grain crackers and crispbreads.

Nutrition information
Per 2-tablespoon serving:  Calories: 41;  Total fat: 1g; Protein: 1g;  Carbs: 6g;  Sodium: 2mg

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