REC: Cannellini Bean Paté
I make this once a week and split into 2 servings for veggie dippin!
8 oz can of cannellini beans
1-2 garlic cloves, peeled
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 tablespoon chopped fresh herbs (I use parsley or dill) or a spring onion
salt and pepper to taste
Throw the beans in a food processor with the garlic, lemon juice, olive oil and vinegar. Whiz to make a smooth purée. Thin with water as needed. Add fresh herbs or spring onion and season to taste with salt & pepper.
I usually add 1/2 teaspoon ground cumin to give it some extra flavor!!!
Accentuate the positives, medicate the negatives ~ Amy Sedaris