Soybean & Black Olive Paste

This lightly sweetened chilli paste is perfect as a spread on bread. It is healthier than butter, margarine or cream cheese and is loaded with phytoestrogens. To make a dip consistency, add an extra ½ cup soy milk and blend.

Ingredients

  • 1 ¾ cup canned soybeans with Thai Sweet Chilli sauce
  • 2 cloves garlic, crushed
  • 2 tablespoons soy milk
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons parsley, finely chopped
  • 10 pitted black olives, coarsely chopped

Method

  1. Drain the soybeans and place in a food processor.
  2. Add the remaining ingredients and blend for a couple of minutes until the mixture is smooth and forms a paste. Serve with crispbread, pumpernickel bread or wholegrain pita bread. Store in an airtight container in the fridge. Makes approximately 20 tablespoons.

Serves 4 as appetiser

Per serve: calories 169; fat 11 g (55 per cent of calories from fat); saturated fat 1 g; carbohydrate 9 g; fibre 4 g; cholesterol 0 mg; calcium 94 mg.