Marie’s No Count Butter Bean Pate

I eat lots of this on WW wraps or Rye Thins:

Ingredients (serves 4):

• tin of butter beans, drain and retain the water
• a garlic clove, crushed
• juice of half a lemon
• a tsp of olive oil (from daily allowance)
• a few drops of Tabasco
• freshly ground black pepper
• salt (if needed)

Method:

1. Blend the butter beans in a food processor until thick and creamy.  Add retained water if needed (you are looking for a thick consistency).
2. Add the oil, lemon juice, garlic, black pepper and salt (if using): blend until combined.
3. Spread on WW white wraps or brown/rye thins with a few drops of Tabasco, baby spinach and juicy tomatoes.