White Bean and Walnut Pâté

Name: White Bean and Walnut Pâté
Yield: 4
Ingredients: Canned white beans; Walnuts; Onion; Sunflower oil; Garlic; Lemon juice; Dill and parsley; Ground black pepper; Salt

Toast the nuts in a dry skillet for 2–3 min until lightly fragrant, then transfer them to a bowl. Dice the onion finely and sauté it in the same skillet with the oil over medium heat until soft and golden, 6–7 min. Drain the liquid from the beans and rinse them with cold water. Blend the beans, onion together with the oil, nuts, garlic, and lemon juice until smooth, 1–2 min; if the mixture is too thick, add 1–2 tbsp of water. Season with salt and pepper and stir in the finely chopped herbs. Spread on bread or serve with vegetables.

≈ 711 kcal / servings4 servings

25.44 gprotein per serving

Ingredients

✓Canned white beans
✓Walnuts
✓Onion
✓Sunflower oil
✓Garlic
✓Lemon juice
✓Dill and parsley
✓Ground black pepper
✓Salt

How to cook

1
Toast the nuts in a dry skillet for 2–3 min until lightly fragrant, then transfer them to a bowl.
2
Dice the onion finely and sauté it in the same skillet with the oil over medium heat until soft and golden, 6–7 min.
3
Drain the liquid from the beans and rinse them with cold water.
4
Blend the beans, onion together with the oil, nuts, garlic, and lemon juice until smooth, 1–2 min; if the mixture is too thick, add 1–2 tbsp of water.
5
Season with salt and pepper and stir in the finely chopped herbs.
6
Spread on bread or serve with vegetables.

Get the app to save & cook

In RESET a recipe is auto-counted in your daily calories and macros.

Download the app

Calories and macros are approximate and for reference only. This is not medical advice — for personal recommendations consult a doctor or dietitian.

Related recipes

Apple Berry Crumble

Preheat the oven to 190 °C. Core the apples, cut them into 2 cm cubes, mix with the berries, one-third of the sugar, and cinnamon, and place in a baking dish. For the crumble, mix the rolled oats, flour, and remaining sugar, add the cold butter in cubes, and rub with your fingers until you have large, moist crumbs. Scatter the crumble evenly over the fruit without pressing it down. Bake for 30–35 minutes, until the top is browned and the fruit juices are bubbling around the edges. Let stand for 10 minutes and serve warm — on its own or with a spoonful of yogurt.

≈ 1392 kcal

Deviled eggs with mustard and dill

Place the eggs in a saucepan, cover with cold water, and bring to a boil; cook for 10 minutes over moderate heat. Transfer the eggs to cold water for 5 minutes, then peel. Cut the eggs in half lengthwise and carefully remove the yolks into a bowl. Mash the yolks with a fork, add mayonnaise, mustard, and finely chopped dill, season with salt, and stir until smooth. Fill the egg white halves with the filling using a spoon or piping bag, sprinkle with paprika, and serve chilled.

≈ 678 kcal

Tuna and Egg Sandwich

Boil the egg for 9 minutes after the water comes to a boil, cool and finely chop. Drain the tuna and mash it with a fork. Mix the tuna with the egg, yogurt and mustard, and season with pepper. Cut the cucumber into thin slices. Place the lettuce leaves, filling and cucumber on a slice of bread, cover with the second slice and cut diagonally.

≈ 577 kcal