This works well as a starter or vegan appetiser.
100g/3.5 oz canned borlotti beans, drained weight
100g/3.5 oz canned black eyed beans, drained weight
100g/3.5 oz flageolet beans, drained weight
2 tablespoons tahini
55ml/2 fl oz water
1 clove garlic, crushed
1 tablespoon chopped fresh mint
w tablespoon of chopped fresh chives
150ml/1/4 pint of olive oil
juice of 1-2 lemons
salt and freshly ground black pepper
For the brushetta:
1 clove of garlic
1 tablespoon chopped fresh chives, to garnish
Rinse the beans very well under cold running water and put them into a food processor along with the tahini, water, garlic, mint and chives. Process until smooth.
With the motor still running, pour in the oil slowly. Add the lemon juice, salt and pepper to taste. If the mixture is very thick, add more water. Chill, covered for 3-4 hours to allow the flavours to develop.
Preheat the grill. Slice the baguette on the diagonal and toast both sides.
Cut the garlic in half and run one side of the toast with it. Drizzle with a little oil.
Spoon the pate on to the brushetta and sprinkle with chives just before serving.
From Leith's Vegetarian Bible