HERBED WHITE BEAN PATE

"This herb-imbued, smooth pate gets even better if you let it sit in the refrigerator for an hour or more before serving. Serve it as a dip with whole-grain crackers and sliced radishes or carrots, or spread it on a thick piece of crusty bread and garnish with watercress and cucumber slices.

You can make the pate up to one day in advance and store it, well covered, in the refrigerator."

1/2 cup diced shallots or scallions (white part only)
2 garlic cloves, minced
2 cups cooked white beans (rinsed if canned)
3 tablespoons minced fresh parsley or chives
1 tablespoon capers, drained
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried dill
1/2 teaspoon dried tarragon
1/2 teaspoon ground white pepper
1/2 teaspoon salt, or more to taste
1/4 teaspoon ground nutmeg
Dash of hot pepper sauce (optional)

Place the shallots or scallions and garlic in a food processor or blender. Process or blend for a few seconds, until finely chopped.

Add the beans and remaining ingredients, except for the hot pepper sauce. Puree the mixture until very smooth. Adjust seasoning for taste--if pate needs more zip, add a little hot sauce or more lemon juice.

Makes 3 cups
Source: Vegetarian Times Cooks Mediterranean by Vegetarian Times