If you're going to be eating this, then make sure whoever you will be kissing at the end of the night will also have had their share, as this pate is very, very heavy on the garlic - so one to keep the vampires away for sure, and therefore a good Halloween party suggestion!
Of course, the huge amount of garlic is exactly why I like to make it but I know many people won't enjoy this amount, and if you are that person - it's not one for you (unless you reduce the amount considerably for a more simple bean dip, instead).
I like this recipe because it's a great way to use up white beans, and it's versatile. The pate can be used for dipping in vegetable crudités or tortilla chips, or spreading on crusty bread, or for making delicious sandwiches. And apart from cooking up the beans (though you could use canned if you have them at hand), it's all very easily done in one blender.
You could try using harricot beans or another white bean in this too. But if you're looking for an easy but distinctive tasting vegan dip or pate, or something to liven up your lunch sandwiches - then give it a whirl. Though as I say, only if you love garlic :)
White Bean, Walnut & Garlic Pate
Makes approx 1½ cups
2 cups cooked cannellini beans
¼ cup walnut pieces
5 cloves garlic
3 tablespoons olive oil
1½ tablespoons lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon water
½ teaspoon sea salt
Generous pinch of white pepper
1. First turn your blender into full speed then drop in the garlic cloves to break them up and give them a 'head start'! Then put all the the other ingredients in the blender (make sure your beans are cooked!) and do a combination of pulsing and blending – turning off and scraping down as necessary – until all the ingredients are blended and the pate is smooth. Some walnut pieces may remain.
2. Serve with crusty bread, tortilla chips, on sandwiches or with crudités! Don't forget your breath mints for later :)
I'm Andrea, and am obsessed with creating fabulous food. After I managed to ditch dieting, the reason Chocolate and Beyond was born, it seemed natural to evolve my site into a foodie blog. More so since I also ditched animal produce to be vegan. Now, I love showing how inventive cruelty-free cooking can be. And sometimes I like to rant, too. I wouldn't be myself otherwise :) x 
I tried this recipe today. It was okay. The blender worked great and it got a good, smooth texture, but I wasn't a fan of the flavor. It was a bit bland (I'm not sure, maybe I did something wrong).
I ended up turning it into a sesame bean dip, but I didn't like that much either. I think my problem might have been that I expected it to be a bit more like pate made of meat (not exactly, but more similar in satiation and flavor, maybe).
I do think it would work well as a base or a textural component of something else, though.
Posted by: shindyb | February 21, 2013 at 01:30 PM
Hi Shindy - thank you SO MUCH for the feedback and taking the time to comment! Hmm, mine was extremely garlicky and not bland at all - maybe your garlic wasn't very strong? Sorry it didn't work for you though.
Have you seen the pimento olive dip I posted recently? Give that a go and see what you think!
http://www.chocolateandbeyond.co.uk/2013/02/olive-dip.html
Posted by: Andrea - Chocolate and Beyond | February 26, 2013 at 10:20 AM