VEGAN BUTTER BEAN PATE:: frugal; low-fat/cholesterol; fodmap & diabetes friendly; singletons

Unexpected hummous-like pate from tinned butterbeans sets the tastebuds tingling...in a good way.

Butterbean Hummous Pate with Vegan Crispy Oatcake Bites

Nearly everyone loves hummous.  (Notice how supermarket shelves are always stocked with it in various guises?)  It is a quick, tasty, yummy dip/spread that is full of protein, vitamins and minerals.  Hummous is very versatile and keeps well in the fridge.

But what if the cupboard is bare of chickpeas?  

In truth, many pulses make wonderful vegetaran/vegan spreads; cannelini, butter and endame beans plus peas are among the pates increasingly gracing our lunchboxes and dining tables.

This week's recipe was created when 67 ran out of chickpeas but had tins of butter beans from the blackout stores.

Inspired by seeing Nigella, many years ago, chowing down on mashed white beans with chilli and olive oil on good bread, 67 created this flavourful delicious pate. 

Make it in advance and serve it for breakfast, lunch or dinner.

Note: The fodmap portion for tinned butterbeans is 37g; this recipe has twice that amount.  Either eat no more than half on one day and the rest by day 3 OR share.

Cost: £1'ish

Serves: 2 but recipe multiplies easily

Ingreds:

1/2 cup drained butterbeans (freeze the remainder for another time)

zest and juice of half a lemon or lime

1/4 tsp salt (opt but lifts flavour)

1 tsp dried or 1 tablespoon fresh chives

1 tsp dried or 1 tbsp dill

pinch of chilli flakes OR drop of tobasco OR 1/8 tsp chilli crisp oil

2-3 tbsp olive oil, divided

2-3 tablespoons cold water

3-4 olives coarsely chopped  (opt)

Method:

1. Blend first 5 ingredients in processor until moderately chunky; taste; add more salt plus pepper if needed 
2. Add 2 tbsp good olive oil; blend 
3. Add min 1 tbsp cold water; continue until desired consistency is achieved - some like it very smooth; some chunky 
4. Stir in olives, if using
5. Transfer to a serving dish; us the back of a spoon to make a depression & fill with remaiing olive oil; scatter a few chives on top 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.