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Greek Style Bean Paté

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

1. 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.
2. Before serving, add salt and pepper.

Makes 10 servings.

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

Recipe provided courtesy Michigan Bean Commisson.

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