Roasted Pepper & Chickpea Pate
A super easy, healthy and tasty pate. Delicious spread on toasted sourdough bread with vegan butter.
- 1 can chickpeas drained
- 2 cloves garlic
- 1/4 tsp pink/sea salt
- season with black pepper
- 3 roasted peppers red, yellow or mixed
- 2 tsp mixed herbs
- 3 tbsp extra virgin olive oil
- 2 tbsp nutritional yeast optional
- Add all the ingredients to a blender/food processor and blend briefly until you get a spreadable pate. You will probably have to wipe the sides with a spatula a couple of times to make sure all the ingredients are combined.
Transfer to ramekins to serve individually or to a tub and store in the fridge. Best served with toasted sourdough or gluten free bread.
Tip: I used a jar of roasted mixed peppers but you can make your own. Wash, halve, de-seed and coat in a little oil. Roast for 20-25 minutes 200oC/392oF. Allow to cool before blending. You can serve the pate straight away but the flavours develop while you refrigerate it for a few hours or overnight.