Bean Pâté or Spread

Servings 2

1 ¾ - 2 cups 1 can cooked white or black beans. Or, 1 cup dry beans soaked overnight. Then discard the water, then place in a pot. Add fresh water (about 1 inch above the beans), and cook until tender – makes 2 cups.
½ cup chopped onion
1 large garlic clove (½ tbsp minced)
2 chopped scallions
2 tbsp lemon juice, or 1 tbsp lime juice
2 tsp tomato paste
¼ tsp cumin powder
¼ teaspoon black pepper
¾ teaspoon salt, or to taste
2 tablespoons olive oil
1-2 tablespoons water
Cilantro or parsley leaves to taste chopped (optional)

Heat a small prying pan or small pot over medium heat.
Add 1 tbsp olive oil and lower heat to medium low.
Add onions and gently stir for 2 minutes, until onions are translucent.
Add garlic and gently stir for 1 minute. Then remove from heat and set aside.
Add, to a food processor, the beans, tomato paste, sautéed garlic and onion mixture, lemon juice, salt, pepper, 1 tablespoon of olive oil and 1 tablespoon of water, and blend until smooth or to your desired texture.
Note 1: You may need to occasionally stop blending, open the lid and use a spatula to move the mixture from the sides to the center to get a more even blend.
Note 2: Add another tablespoon of water if the mixture is too stiff.
Add scallions and cilantro or parsley, and blend or pulse until herbs are evenly distributed.
If needed, adjust to your desired taste by adding a little more lemon juice, salt and pepper.

Pairing

Spread on any kind of bread, toasted, warm or cold.

Spread on a wrap or other flatbread and add roasted or raw vegetables with salad dressing or sauce.

Serve with eggplant tomato chunky choka and any kind of bread, tortilla, or rice.

Serve with roasted potatoes or other provision.