Piquant Pantry Pate

By • April 3, 2014 2 Comments

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

  • 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
  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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