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Bean Pate with Citrus Salad

1 432 g can chick peas; drained
1 432 g can flageolet beans; drained and rinsed
2 Cloves garlic; crushed
4 tb Olive oil
Juice and zest of 1 lime
1 bn Coriander; roughly chopped
1 lg Pink grapefruit; peeled and segmented
1 Red onion; finely sliced
Salt and freshly ground black pepper
Warm pitta bread or naan bread for dipping


Put 3/4 of the chick peas and 3/4 of the flageolet beans in a food processor with the garlic, olive oil (reserving two teaspoons for the relish) and juice and zest of lime. Add half the coriander and season well. Whizz until smooth and creamy, adding a little water if necessary.

To make the relish, toss the remaining chick peas and flageolet beans in a small bowl with the grapefruit segments, olive oil, finely sliced onion and coriander. Season to taste.

Pile the creamy dip into a shallow serving dish or plate and scatter over the grapefruit relish. Grind over plenty of black pepper. Chill until required.


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