Spicy Bean Pate

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Spicy Bean Pate

 

1 14 oz. can cannellini beans, drained and

rinsed

1 garlic clove, skinned and crushed

1 tbsp. lemon juice

2 tbsps.

natural yogurt

1 tbsp. olive oil

1 tbsp. chopped fresh parsley

salt and

cayenne pepper, to taste

black olives, tomato wedges and small lettuce

leaves, to garnish

4 slices wholemeal bread, toasted and cut into triangles,

or Melba toast, to serve

 

Drain the beans well, patting away any excess

moisture with absorbent kitchen paper.

Place in a blender or food processor

and puree until well blended and smooth.

Transfer to a bowl and add the

garlic, lemon juice, yogurt, oil and parsley.

Mix well and season to taste.

Cover the mixture and chill for at least 1 hour.

Serve in a large bowl or on

individual plates, garnished with olives, tomato wedges and lettuce leaves.

 

Serve with the toast.

Serves 4 .

 

 

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