Mushroom pâté
Did somebody say “umami?” Crafted with mushrooms, chickpeas, and pumpkin seeds, this rich and earthy spread is practically made for your charcuterie board. Not into charcuterie? No problem. Add to some crusty bread for a rich, decadent upgrade.
Ingredients
- 1.0 tbsp. pumpkin seeds
- .5 cups cooked chickpeas
- .3 cups water
- .25 yellow onion
- 1.0 garlic clove
- 1.0 tsp. salt
- 2 tbsp. capers
- 1.5 cups mushrooms
- .25 cups oil
- 1.0 tbsp. apple cider vinegar
Preparation
- Preheat and prep: Preheat the oven to 350°F and prepare a baking sheet.
- Roast: Spread the pumpkin seeds on the baking sheet and roast for 15 minutes, tossing every 5 minutes.
- Combine: Add the chickpeas, water, onion, garlic, salt, capers, mushrooms, and roasted pumpkin seeds to a food processor. Puree to a paste-like consistency.
- Mix: With the processor running, slowly drizzle in the oil. Once incorporated, slowly add the apple cider vinegar.
- Store: Taste and adjust the seasoning as needed. Pour into a clean, dry glass jar. Keep refrigerated.
- Present: Spread on sandwiches or serve on a plant-based charcuterie board.
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