Make Ahead

Piquant Pantry Pate

April  3, 2014
Author Notes

Chickpeas, tuna and anchovies make for a zesty spread for crackers, toasted baguette slices or vegetables. I always have lemon and parsley on hand and with a few pantry items, this can be whipped up in a flash! —inpatskitchen

  • Makes about 2 cups
Ingredients
  • 2 cloves garlic, rough chopped
  • one 15 ounce can chickpeas, drained and rinsed
  • one 5 ounce can oil packed tuna
  • one 2 ounce tin oil packed anchovies
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon coarse ground black pepper
  • 3 tablespoons fresh lemon juice
  • 1/3 cup chopped flat leaf parsley
In This Recipe
Directions
  1. Place all ingredients (including the oil from the tuna and anchovies) except the parsley in the bowl of a food processor and process until smooth. Stir in the chopped parsley and refrigerate for a couple of hours to let the flavors blend. Enjoy!

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  • inpatskitchen
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  • jstew52
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Review
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!