Welcome to the party, elegant and tasty spread. I’m lovin’ your roasty garlic flavor and your silky texture. Won’t you join me over here by the crackers?
This pate is hummus in black tie. Approachable and friendly black tie. Spread on a cracker, it’s right at home at a cocktail party or the party for the big game. I found the recipe at the Amuse Your Bouche blog via the Finding Vegan Facebook page. The original recipe makes a tiny amount, so I adjusted ingredients to make a whole can of chickpeas-worth, and reduced the amount of oil. This larger amount still doesn’t last long-it’s that kind of yummy! Here’s what you need to start your relationship with your new favorite party date.
- 1 entire head of garlic, roasted (12-14 cloves, or more if you like garlic like we do!)
- 1 1/4 cups walnuts, plus a bit more to garnish
- 1 can (15 oz) chickpeas, drained but NOT rinsed
- 4 TBSP lemon juice
- 4 TBSP olive oil
- salt and pepper to taste
First, roast the garlic. Heat oven to 375F.
Cut the top off a head of garlic, place it in a pan, drizzle with a bit of olive oil, and sprinkle with salt and pepper.
(Save the little tops for another garlic recipe.)
Roast for 25 minutes and remove to cool. When cool enough to handle, pop the cloves out of their skins.
Place roasted garlic cloves into a food processor along with the walnuts.
Process until you achieve a coarse crumb.
Add the drained chickpeas, lemon juice, olive oil and salt and pepper.
Process until smooth. Taste, and adjust seasoning if needed.
Place in a pretty bowl, garnish with chopped walnuts, set out some crackers and prepare to be enchanted. Seduced, really.
There is a LOT of garlic in this recipe, and it is definitely the top-note of the flavor. However, since it’s roasted, it’s a mellow and earthy garlic. Definitely yummy!