Butter Bean and Mint Pate

2 x 420g cans butter beans, drained
freshly grated zest and juice of 1 lemon
2 garlic cloves, crushed
1 tbsp freshly chopped mint
3 tbsp olive oil
sprigs of mint to garnish
salt and freshly ground black pepper

Place the better beans and lemon juice in a food processor and blend
until smooth. Add the rest of the ingredients along with 4 tbsp water,
a tbsp at a time, adjusting the amount of water to give a smooth pate.

Season the pate and spoon into a serving dish or individual ramekins
and garnish with mint sprigs.