You can serve this as part of a mezze selection or on its own, drizzled with good olive oil and served with black olives and flatbread. Given a mix of herbs in the garden and a decent store cupboard, this is something that can be knocked up easily and quickly if people drop in unexpectedly.
- 500g cooked butter beans (tins are fine)
- 1 garlic clove, crushed
- juice of 1 lemon
- 1 tbsp olive oil
- dash of tabasco
- 1 tbsp chives
- 1 tbsp dill
- 1 tbsp small capers, rinsed and drained
Put the beans, garlic, lemon and oil into a food processor and whizz to a creamy smoothness, adding a little water to lighten it if necessary and make it the consistency of lightly whipped cream.
Add the tabasco to taste, stir in the herbs and capers and then season with salt and pepper.
Pile up the bean pate in the centre of a serving dish and surround with salad vegetables, olives and warm pitta strips on the side.