Greek Style Bean Pâté
A spicy bean spread seasoned with lemon, garlic, red onion, cilantro, cumin and cayenne.
3 cups cooked navy or pinto beans, drained and rinsed
1/2 cup fresh lemon juice
1 tablespoon garlic, minced
2 tablespoons red onion, minced
1 teaspoon fresh cilantro, minced
2 tablespoons fresh parsley, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- In blender or food processor, purée beans. Transfer to a bowl.
- Stir in remaining ingredients except salt and pepper.
- Cover bowl and refrigerate at least 4 hours, preferably overnight.
- Before serving, add salt and pepper.
Makes 10 appetizer servings.
Nutritional Information Per Serving (1/10 of recipe): Servings per recipe: 10 Serving size: 1/3 cup Calories: 92 Carbohydrates: 15g Fat: 2g Cholesterol: 0mg Protein: 4g Fiber: 3g Sodium: 112mg (320mg if using canned beans).
Food Exchanges:1 starch/bread
Recipe provided courtesy Michigan Bean Commisson.