I’m not entirely sure what children ate in the world before houmous. Was there even a world before houmous?!?! Is there a single way of spelling it we can all agree on?!? It’s certainly one of those foods which ends up on the table or in a lunchbox more than once in the week. But to ring those changes I have decided to mix up the dips in the house a little and we have instead been enjoying this White Bean Pate, which takes the high protein, high fibre and big taste elements of regular houmous for a yummy twist. Better still it takes minutes to make and is perfect for anyone with a sesame allergy as the tahini found in houmous is omitted here.
I have used Argentina beans in this dish because I like to use cook up a pack from time-to-time and freeze them ready to use in bags. You could also use any tinned white beans or a combination of a few.
White Bean Pate
- 300g cooked white beans, can be drained from a tin
- 2 cloves of garlic, peeled
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- a large handful of parsley
- salt and pepper to taste
- Step 1 Place all the ingredients in a food processor or blender and blitz until smooth.
- Step 2 Taste and adjust seasoning to suit you.
- Step 3 Serve.