Meals and Courses

Bean and Parsley Pâté

cook 10 mins
  • 2 x 400 g (13 oz) cans beans (such as haricot or cannellini beans), rinsed and drained
  • 3 tablespoons sun-dried tomato paste
  • 2 teaspoons lemon juice
  • 1/2 teaspoon ground cumin (optional)
  • 4 tablespoons natural or Greek yogurt
  • 2 tablespoons chopped parsley, plus extra to garnish
  • salt and pepper
  • hot toast, to serve
  • Place the beans in a food processor with the sun-dried tomato paste, lemon juice and ground cumin, if using. Pulse to a thick, rough-textured paste, then add just enough of the yogurt to create a spreadable pâté. (Alternatively, if you do not own a food processor, mash the ingredients together with the back of a fork to serve as a chunky bean pâté.)
  • Scrape the pâté into a bowl, stir in the parsley, then season to taste and serve with plenty of hot toast, garnished with extra parsley.
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