Kidney Bean Pate

Kidney beans are a great source of plant-based protein and fiber, making this pate a nutritious and delicious option for vegans and vegetarians.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Kidney Bean Pate

Cooking Method: Blending, Mixing Cuisine: International, Mediterranean Courses: Any, Appetizer Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 can Kidney beans
• 2 clove Garlic cloves
• 2 tablespoon Lemon juice
• 2 tablespoon Olive oil
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. Rinse and drain the kidney beans.
2. In a food processor, combine the kidney beans, garlic cloves, lemon juice, olive oil, cumin, paprika, salt, and black pepper.
3. Blend until smooth and creamy.
4. Transfer the mixture to a serving dish and let it rest in the refrigerator for 30 minutes.
5. Garnish with fresh parsley before serving.
6. Serve with crackers or toasted bread slices.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 9g14%

Total Carbohydrate 12g4%

Sugars 2g

Protein 7g15%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.