Dec 3, 2006
Chickpea Caper Pate
- 1 tbsp olive oil
- 1 lb mushrooms, sliced
- 1/2 onion, minced
- 3 garlic cloves, minced
- 5 tbsp tahini
- 3 cups canned chickpeas, drained
- 1/4 cup miso
- 1 tsp salt
- pepper
- 1 1/2 tsp dry basil
- 3 tbsp capers
- 1 tbsp lemon juice
- pita bread, sliced
- Preheat the oven to 350 F.
- Saute the mushrooms in the olive oil. Put the mushrooms in a food processor.
- Add the remaining ingredients and puree until smooth.
- If the mixture is too dry, add some of the caper juice.
- Spread the mixture in a greased loaf pan.
- Bake for 1 1/2 hours.
- Remove from the oven and place 5 lb of weight on the aluminum foil. Chill.
- Serve with the pita or with crackers.
- Cover with greased aluminum foil.
I made this dish for vegans at my wedding. It’s very tasty.