Butter bean, lemon & herb pâté with melba toast

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olive magazine

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Recipe by olive magazine

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1. Put the butter beans, lemon juice and zest, garlic, cumin and coriander in a processor with 4 tbsp olive oil and lots of seasoning. Whizz until smooth or pulse for a chunkier texture. Serve with extra oil drizzled over and hot melba toast.

Know-how

80g (3 heaped tbsp) butter beans counts as 1 portion of your five-a-day vegetables.

Per serving

191 kcalories, protein 7g, carbohydrate 15.4g, fat 11.7 g, saturated fat 1.5g, fibre 5.3g, salt 1.05 g

Latest comments and suggestions

• KATE'S KAFE

  20 February 2008

  KATE'S KAFE commented on this recipe

  Very easy to make and although looks very "pale and uninteresting" it does taste very good, maybe chopped coriander on the top to garnish would help.

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• Nicola

  02 April 2008

  Nicola rated and commented on this recipe

  

  I prefer humous, this was a bit bland even though I added extra garlic.

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Ingredients

• 2 x 400g tins of butter beans , drained and rinsed
• 1 lemon , juiced and zested
• olive oil
• ½ tsp ground cumin
• 1 garlic clove , crushed
• a small handful of coriander , roughly chopped
• melba toast triangles, to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian

Ingredients

• 2 x 400g tins of butter beans , drained and rinsed
• 1 lemon , juiced and zested
• olive oil
• ½ tsp ground cumin
• 1 garlic clove , crushed
• a small handful of coriander , roughly chopped
• melba toast triangles, to serve

Per serving

191 kcalories, protein 7g, carbohydrate 15.4g, fat 11.7 g, saturated fat 1.5g, fibre 5.3g, salt 1.05 g

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