Chickpea pate

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Chickpea pate



2 tablespoons sesame
100 ml water from cooked chickpeas
1 tsp curry
200 g Chickpea
2-3 tablespoons lemon juice
a pinch of asafoetida
50 ml of olive oil
1 tablespoon chopped parsley
½ teaspoon of pepper.



Cleaned and washed chickpeas soak for 12 hours in lukewarm water. Boil until tender and add salt if necessary.

Sesame briefly sauté in the pan without oil and than half of the amount grind in a food processor.

Water from chickpea, in which you have added curry, briefly boil and cool.

Chickpeas, together with water, lemon juice and asafoetida, chop finely in a food processor to a smooth mass.

Stir in olive oil, parsley, pepper and ground sesame seeds.

Place it in the refrigerator and allow to cool.

Serve on toasted bread and sprinkle with sesame seeds.


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