Pine Nut Chickpea Pâté with Rosemary

MAKES ABOUT 460G | SERVES 4

INGREDIENTS

•1 cup whole raw pine nuts, toasted

•2 tbsp extra-virgin olive oil, plus more for

drizzling

•1 tbsp minced fresh rosemary

•215g cooked chickpeas, drained, reserving 80ml liquid, or one 440g can chickpeas, drained and rinsed well

•120ml filtered water if using canned

chickpeas

•1 tsp fine sea salt, plus more to taste

•½ tsp grated or pressed garlic

•1 tsp freshly squeezed lemon juice, plus

more to taste

•Cracked black pepper

METHOD

1. Put the nuts, rosemary and oil into a food processor and blend until completely smooth, scraping down the sides as necessary. It will take a few minutes to reach a runny consistency. Add the chickpeas, cooking liquid (or water), salt, garlic, and lemon juice to taste and blend until completely smooth. 2. Add more cooking liquid or water if necessary to get the desired consistency; this will take a couple of minutes.

3. Add salt and cracked black pepper to taste, and serve drizzled with olive oil. Or store in an airtight container in the fridge for up to four days.

GRATED GARLIC TIP

The quickest and easiest way to add a little garlic to dressings, sauces or other dishes is to grate the clove on a Microplane. This technique results in the same texture that you get from using a garlic press, but the clean-up is much more straightforward. In these pâtés, I add grated garlic because it’s easier to measure than a whole garlic clove.