Tricolor Vegetable Pâté

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2 x 15-ounce / 900 ml cans cannellini (white kidney beans), rinsed, drained thoroughly

1 tbsp / 15 ml fresh lemon juice

1 tbsp / 15 ml olive oil

1 tbsp / 15 ml minced fresh oregano or 1 teaspoon dried

2 garlic cloves, pressed

7-ounce / 210 ml jar roasted red bell peppers, drained, chopped

3/4 cup / 180 ml crumbled feta cheese (about 4 ounces)

2 garlic cloves

1 cup / 240 ml fresh basil leaves

1 cup / 240 ml fresh Italian parsley leaves

1/4 cup / 60 ml toasted pine nuts

3 tbsp / 45 ml olive oil

1/2 cup / 120 ml low-fat ricotta cheese

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