White Bean Vegan Pate with Black Olives (quick dip)
Try this white bean vegan pâté with black olives & miso. An easy pâté for a quick and tasty bean spread or dip, which is full of protein.
Servings: 4 servings
Calories: 195kcal
Ingredients
- 240 g white beans (cannellini beans) (400g/ 14oz tin drained)
- 60 g black olives (pitted)
- 3 teaspoons white miso paste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or fresh)
- ½ teaspoon chilli flakes (more if you like a spicy dip)
- 1 pinch salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons water
Instructions
- Add the drained chickpeas and pitted olives to a food processor or blender.
- Next add the herbs, spiced and miso paste and season with salt and pepper.
- Add the olive oil and water, then blend until smooth.
- Taste the bean pate to check the seasoning (it's hard not to at this point).
- Serve and enjoy!
Notes
Storing pate
- Store this vegan olive dip in the fridge in an airtight container for 5-6 days.
- Just don't dip your finger in, although it is tempting (bacteria remember).
- Let it come up to room temperature before serving. Just to take the chill off.
- As with other foods, the flavour of pâté can be deadened when it's too cold.
- Vegan pate can be frozen, so you can make it ahead and take it out when you need it.
- Just pop it in the fridge overnight to defrost it.
- It will keep in the freezer for up to 3 months. Just give it a good mix before serving it.
Nutrition
Serving: 1 serving | Calories: 195kcal | Carbohydrates: 19g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 421mg | Potassium: 206mg | Fiber: 6g | Sugar: 3g | Vitamin A: 163IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
