Entering the second week of my 60-Day Challenge, presented a challenge in itself – entertaining friends.
With a little ingenuity, in minutes I was able to whip up something simple, unique, flavoursome and in keeping with my challenge goals, simply by using a can of chickpeas. A twist on the standard hummus dip, I decided to halve the amount of olive oil and make this vegetarian chickpea pâté instead.
The pâté is thick and perfect for spreading on small toast, flaxseed crackers or simply eating it with vegetable crudités.
Chickpea Pâté; a trendy way of serving chickpeas with a twist.
For people who are intolerant to onion and garlic as I am, this recipe stills packs a punch, just use a little more lemon juice and ground black pepper. You could also add a few leaves of fresh basil or mint.
Preparation Time: 5-mins
Cooking Time: Nil
Makes: 4 as a side dish
Ingredients 400gm Chickpeas
1 Teaspoon Black Pepper
Juice of 1 Lemon
100ml Extra Virgin Olive Oil
3-4 Basil Leaves (optional)
All you need to make this pâté is a can of chickpeas, black pepper, lemon juice and some extra virgin olive oil.
Wash and drain the chickpeas and place into a blender.
Add the black pepper, lemon juice and olive oil to the chickpeas and puree.
Place into a serving bowl and garnish with a few basil leave and a drizzle of Extra Virgin Olive Oil.
Serve with small toast, flaxseed crackers or vegetable crudités.
Serve the Chickpea Pâté with some crackers and vegetable crudités.
Hi Felli, when I made this recipe I didn't use any tahini however, depending on the mood I will incorporate tahini as an ingredient. When I want more of a dip I will add tahini as it enriches the flavour, on those occasions I will add 1-2 teaspoons of tahini (usually 1 heaped teaspoon so it doesn't over power the chickpea taste. It all depends on your personal taste you can add tahini or leave it out (I must admit I love it and will generally add 1-2 teaspoons). Hope this helps to explain and answers your question. Cheers Annalisa