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This recipe comes from Vegan Feasts by Rose Elliot. It is nice with butterbeans and basil.

Bean and Herb Pate

15 oz (425g) beans or 3 1/2 oz (100g) dried beans
1 clove garlic, crushed
2-3 tbsp lemon juice
pinch chilli powder/cayenne
salt and pepper
1-2 tbsp chopped herbs (e.g. parsley, coriander, basil)
1 tbsp olive oil
paprika to garnish

1. Cook beans and save 1/2 cup cooking liquid. Puree, adding garlic, lemon, chilli, salt and pepper. Don't add all the liquid straight away, add gradually.

2. Mix in herbs and olive oil. Served garnished with paprika.