Make Ahead

Piquant Pantry Pate

April  3, 2014
0 Ratings
  • Makes about 2 cups
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

What You'll Need
  • 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!

See what other Food52ers are saying.

  • inpatskitchen
  • jstew52

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 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!

2 Reviews

jstew52 December 10, 2014
inpatskitchen December 10, 2014
Thanks so much jstew52!