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Greek Style Bean Paté

by / Wednesday, 04 September 2013 / Published in BEAN DIPS AND APPETIZERS

INGREDIENTS

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 cumin
1/2 teaspoon cayenne pepper
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

PREPARATION

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.

NUTRITIONAL INFORMATION (per serving)

Servings per recipe: 10
Serving size: 1/3 cup and chips
Calories: 92
Carbohydrates: 15g
Fat: 2g
Cholesterol: 0mg
Protein: 4g
Fiber: 3g
Sodium: 112mg (320mg if using canned beans)

FOOD EXCHANGES

1 starch/bread

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