Chickpeas paté in two versions


Aka mother-daughter cooking challenge…

I have become fond of cooking thanks to a great teacher, who, despite the consistent limitation of potential ingredients, due to several intolerances, has always been curiously attracted by unusual tastes and colours insomuch as to keep on experiencing and creating new delicious recipes of all kinds, making virtue of necessity. Thanks to that stimulating background, the kitchen has become a shelter to me, where I can let my creativity out and dig my blues into a fragrant mixture of ingredients as well as into the perfect decoration of a pie. Has the pupil surpassed the master? You will tell!

Ingredients – Mom’s version:
1/2 cup cooked chickpeas
1/2 tablespoon of shoyu
1 tablespoon of tahin
1 tablespoon of extra virgin olive oil.
1 tablespoon of lemon juice
1 tablespoon of bancha tea or chickpeas water
1/2 slice of garlic
1 teaspoon of rosemary
Ingredients – daughter’s version:
1/2 cup of cooked chickpeas
1/2 tablespoon of shoyu
1 tablespoon extra virgin olive oil
2 sticks of fresh rosemary
1 teaspoon of chilli pepper powder

These two patés only differ for ingredients: in both cases you only need to blend all the ingredients together with a mixer and the paté is ready to be served.  The picture shows Daughter’s paté on the right, and Mother’s one on the left. As you can see, my paté appears much more solid, just because it didn’t occur to me to add some water, as my mother cleverly did, so to make it a bit more creamy.

Ok, I must say I’m lazy, and I like semplifying things, even when I steal basic recipes from my mom (in this case something quite similar to Moroccan style hummus). I can’t help it, I always forget to buy the tahin, that’s why I invented a tahin-free version of this paté! Both versions have always had great success; however, you are in charge to vote this time (well, I already know you prefer my mom’s pate, that’s why I have  published mine in front, haha!).
As a good US chef, though this is one of the few traces of her real roots, she hasn’t got a scale, so she uses cups, tablespoons, and teaspoons. Just to give you some references:  a cup is a quarter of litre.

Chef: Marianna from VeganBlog


  1. acorn 30 January 2012 at 05:58

    I’d like to try both of them, of course, but your mother’s intrigues me more, as it’s made of more and more “curious” ingredients…but I’ll prepare both of ’em and let you know.

  2. AlexUK 4 February 2012 at 13:40

    I vote for both! I have my own hummus version…can I take the challenge??? 😉 However, I would really prize creativity and prompt resolution to inevitable absence of basic ingredients!!

  3. Marianna 22 February 2012 at 11:16

    Haha! Thank you alex! 😀
    P.S.: please join the challenge and pubblish your version! 😉

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