I spoke in my last post about how my mum went a lil’ cray and cooked up a whole bag of dried chickpeas, well here is one of the ways I used some of them up, still got a whole lot more chickpeas to deal with…. It’s a good thing they are so darn versatile other wise I think I would have ended up being a wasteful person and chucking them. I have another recipe with chickpeas coming soon, so don’t worry chickpea lovers! There will be more! This pate is like a creamy version of tapenade, the chickpeas are what give it its creaminess. They are pretty much a vegans best friend, meaty when you want something toothsome and creamy when you need some comfort. Great in curries, soups (whole or blended), gravy’s, your vegan meats and even baked goods. I think I need to take a moment to just appreciate how awesome they really are…. so here’s the recipe….
1/2 cup green olives
1/2 cup black olives
1 clove garlic, minced
2 tbsp lemon juice
pinch fresh ground black pepper
1/4 cup olive oil
1/2 cup cooked/ tinned chickpeas
Simple puree everything in a food processor until almost smooth, stopping half way through processing to scrape down the sides of the food processor.