Gosh, I think I went to heaven for a while! What took me so long to discover this genius idea? I just made paté without meat!

Growing up I often ate liver paté, made from pork, as a sandwich spread with a slice of pickled beet root. But the past couple of years I have definitely lost the taste for the meat alternative, especially pork, so I was thrilled when I found this recipe today. What’s in it? White beans, tahini, sun-dried tomatoes, oil and herbs! Besides the texture it’s really delicious as a spread on a slice of crisp bread or rye bread, garnished with sprouts or pickled cucumber slices. And of course, pickled beet root – who needs pork now? Can’t wait until breakfast tomorrow!

White Bean Paté

White Bean Paté with Sage & Oregano

A versatile paste and spread perfect on crisp bread or crackers, in a wrap or sandwich or as a dip for raw vegetables. You can season the paté with other herbs and spices, dried or fresh.

Recipe slightly adapted from the brand new vegetarian food TV-show Vegorätt on SVT (Swedish public service broadcaster).

230 gram white beans or white bean mix, cooked or from a can (not canned white beans i tomato sauce!)
10–15 pieces of sun-dried tomatoes, dry (soak in water first for 20 min) or oil-packed
6 tbsp tahini
1 tsp dried sage
1 tsp dried oregano
50 ml olive oil or neutral vegetable oil
sea salt to taste
a pinch of white pepper, but black pepper works fine also

  1. Finely chop the sun-dried tomatoes. If you are using dry tomatoes, soak them in water for 20 minutes before chopping them.
  2. Add all ingredients in a mixer and mix until a smooth paste. You can leave tiny tomato bits if you like, I did. Store in an airtight container in the fridge for a week. Bon appétit.

White Bean Paté on crips bread.

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