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Tip the sun-dried tomatoes, oil, lemon juice and 3 tbsp water into a blender or food processor.
Blitz until smooth.
Drain and rinse the butterbeans and add to the blender with leaves from the thyme sprigs.
Blitz to a smooth paste, then taste and add salt and black pepper as required. If the pâté is a little too stiff, add another tbsp of water and blitz again.
Serve with toast or as a filling for sandwiches, wraps or bagels.