Newly Created Garbanzo Bean Paté

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Just a little something I whipped up yesterday!  This paté is very garlicky, so beware, you may want to use less to start as you can always add more if you’d like.

The Healthy Hypocrite is not known for keeping track of ingredient quantities while she is preparing food, but made a special effort to do so just for you!  (The Healthy Hypocrite can’t believe she is referring to herself in the third person…forgive me). 
 

Sheesh, I just realized I don’t have a photo.  I guess I’ll go take one.  Not that this paté is very photogenic!  Okay, happy now?  I looks a lot like hummus but with more texture.

Garbanzo Bean Pate

Here goes:

1 15oz. Can Garbanzo (aka, Chick Peas) Beans drained and rinsed (or use dried garbanzo soaked and cooked)

1/4 Cup Raw Sunflower Seeds

3 Large Cloves Garlic (if you dare)

1+ tsp Sesame Seeds

1+ tsp Flaxseed Meal

1/4 Cup Orange Juice (may need more to adjust consistency)

1/2 tsp Himalayan Pink Salt (or just use sea salt, or don’t bother at all!)

1 Tbl Regular Almond Milk (or other non-dairy milk)

1+ tsp Nutritional Yeast (optional, but recommended)

1/2 tsp Olive Oil

Onion Powder to taste

White Pepper to taste (or black pepper)

Paprika to taste

Process the nuts, seeds and garlic first in your food processor and then add the remaining ingredients and process until very well blended.

This makes a great spread on crackers, sandwiches, tortillas (duh!),  as a dip for veggies or as a sauce for steamed veggies (add more liquids to suit).

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4 responses »

  1. Pingback: What’s ON My Tortilla Today? Thanks for Noticing! | healthyhypocrite

  2. Pingback: What’s In My Tortilla Today? Not To Be Denied! | healthyhypocrite

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