| Prep: 10 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 13g | 1.5g | 11g |
| sugars | fibre | protein | salt |
| 1g | 3g | 5g | 0.3g |
Why I Love Brazilian Patê Vegano de Grão-de-Bico
Fusion on a Plate
When I first encountered the Patê Vegano de Grão-de-Bico, a Brazilian take on a chickpea spread, I knew it would become a staple in my kitchen. The blend of fresh ingredients like lemon juice, garlic, and chickpeas speaks to my love for simple, healthy, and flavorful foods. As someone who constantly seeks to bridge the gap between my Southern roots and West African heritage, recipes like this one are especially satisfying. The creamy texture and rich flavors make it perfect for so many occasions.
The Magic of Simple Ingredients
What I adore most about Patê Vegano de Grão-de-Bico is the wonderful transformation of humble chickpeas into a luxurious, velvety consistency. The tahini adds a delightful nuttiness, while the lemon juice and olive oil provide a zesty silkiness that dances on your palate. The fresh parsley not only adds a pop of color but also a burst of freshness that makes every bite a revelation.
This recipe is somewhat similar to traditional Middle Eastern hummus but has its own unique flair thanks to the additional spices and fresh herbs. The slight kick from ground cumin and the smoky undertones of paprika bring a depth of flavor that is irresistible.
This chickpea spread is reminiscent of dishes like Muhammara, a Persian spread made with roasted red peppers and walnuts. Both share that creamy texture and complex flavor profile, making them perfect as appetizers or complementary sides.
Perfect Pairings
This Brazilian chickpea spread pairs exceptionally well with crunchy vegetables, warm pita bread, or even as a spread on sandwiches. It makes a fantastic companion to grilled meats or even alongside a cozy bowl of soup. If you want to stick to a plant-based menu, try serving it with a fresh tabbouleh salad.
Inspired by Renowned Chefs
The Patê Vegano de Grão-de-Bico holds a special place in my culinary heart, particularly because it reminds me of the innovative simplicity championed by Brazilian chef Bela Gil. Known for her commitment to health-conscious and delicious recipes, Bela’s approach to cooking has encouraged me to explore new textures and flavors with familiar ingredients.
Whether you’re vegan, exploring plant-based options, or simply in search of a new favorite dish, Patê Vegano de Grão-de-Bico is bound to become a beloved staple in your kitchen as it has in mine.
What You’ll Need
- 2 cups chickpeas, cooked and drained
- 2 cloves garlic, minced
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup water (optional, to adjust consistency)
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Method
Step One
Place the cooked and drained chickpeas into a food processor.
Step Two
Add the minced garlic, tahini, lemon juice, and olive oil to the food processor with the chickpeas.
Step Three
Season with ground cumin, paprika, and salt to taste.
Step Four
Process the mixture until smooth and creamy.
Step Five
If the mixture is too thick, add water a little at a time until the desired consistency is achieved.
Step Six
Stir in the chopped fresh parsley.
Step Seven
Transfer the patê to a serving dish and garnish with additional parsley, if desired. Serve with crackers, bread, or vegetable sticks.
