Mediterranean-style white bean pâté with sun-dried tomatoes and olives
It often seems to be the case that the most delicious recipes aren’t particularly beautiful. Plus, if someone’s put too much thought into how a dish looks, I wonder whether they put enough effort into actually making it taste good. So, I bring you my ugly-but-irresistible white bean pâté, with all sorts of Mediterranean flavours: lemon, garlic, sun-dried tomatoes, basil and black olives. This humble dip is packed with flavour. You don’t need to dress it up as anything too fancy, because I have no doubt that you’ll love it anyway. It’s a really versatile recipe – spread it on bread like pâté, dip crisps into it, use it in sandwiches… or you could just eat it with a spoon, of course.
I’m pretty impressed that I managed to rustle up another healthy lunch (this pâté comes in at less than 100 calories per serving). I’ve managed not to get too bored with healthy food yet, which is always good – the four chocolate biscuits I ate last night probably helped. I certainly don’t have any desire to eat lettuce for every meal, so quick and easy lunch ideas like this are perfect. Have you seen how short the recipe is?! It’s barely one line. My kind of recipe.
I can’t believe we’re already two full weeks into 2013. I keep writing ‘2012’ on forms and things and getting myself all confused. My year’s been pretty great so far, how have yours been?
Recipe from Rose Elliot’s New Complete Vegetarian
400g tin cannellini beans, drained (240g when drained)
1 small clove garlic, peeled
4-5 large pieces sun-dried tomatoes in oil (drain as much oil off as you can)
10 black olives
5 fresh basil leaves
1-2tbp fresh lemon juice
Place all ingredients in a food processor, and blitz until fairly smooth (around 30 seconds).