Chickpea and Mushroom Pâté

There‘s lots to enjoy in this healthy pate. Serve with warm crusty bread or a selection of biscuits.

Serves 5-6 (ramekin dishes)

Ingredients

• 240 g (1 tin) chickpeas, drained, or fresh, soaked & cooked
• 1 clove garlic, peeled and crushed
• 100g fresh mushrooms, thinly sliced
• 50g red onion, peeled and sliced
• 50g red peppers, seeded and sliced
• 100ml Millac gold
•  75g butter, cut into small pieces          
• ½ juice lemon
• black pepper and salt taste

Method

• Add chickpeas and garlic to blender and lightly blend
• Add mushrooms, onions and peppers and blend for 1 minute and then add the Millac Gold and butter and blend until required consistency is achieved
• Add the lemon juice and seasoning to taste
• Portion into suitable individual moulds such as Ramekin dishes
• Cover and chill for 3 hours in the refrigerator to set

Add your own touch:

For an extra twist, add some mushroom essence or truffle oil.