• Banana Toastie
• Carrot & Parsnip Muffins
• Eggplant Dip
• Fruity Ice Treats
• Guacamole
• Mushroom & Tomato Bruchetta
• Pear & Banana Muffins
• Toasted Tortilla Sandwiches
• Tomato & Garlic Bruchetta
• Tuna Salad In Turkish Bread
• Tzatziki
• White Bean Pate
• Wraps

10 minutes preparation + 3 minutes cooking
6 serves of vegies in this recipe

1 tablespoon oil
1 small onion, chopped
2 cloves garlic, finely chopped
440g can cannellini or butter beans, drained
Juice of ½ lemon
2 tablespoons parsley, chopped
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 teaspoon cumin

Saute onion and garlic in a non-stick pan with oil until onion is soft. Remove from heat. Place all ingredients in a food processor and blend until smooth. Put into a serving dish and chill until firm, approximately 30 minutes.

Serves 6.

Serving suggestion
Serve with vegetable crudites, multi-grain toast or pita bread.

 

White Bean Pate is featured on the bottom right of the photograph. 
 

NUTRITION INFORMATION Serves in this recipe: 6 Serve size: 87 g
	Quantity per serving	Quantity per 100g
Energy	439.57 kJ	507.41 kJ
Protein	6.26 g	7.23 g
Fat      -saturated	3.36 g       0.51 g	3.88 g         0.58 g
Carbohydrate      -sugars	10.76 g         0.89 g	12.43 g         1.03 g
Fibre	5.41 g	6.25 g
Sodium	2.93 mg	3.38 mg