Sun-dried Tomato Chickpea Pâté from Lisa’s 4Leaf Kitchen


Now that her new kitchen is finished, Lisa is cranking out recipes.

This is a great lunch alternative to peanut/almond butter or as a nice addition to a salad. You could also spread it on crostini bread as an appetizer.

Ingredients:

  • 2 15 oz. cans of low sodium garbanzo beans, drained and rinsed or 4 cups dried and cooked
  • 3 Tbls tahini
  • 1 cup sundried tomatoes, not packed in oil (Trader Joe’s sells them in a bag)
  • 4 cloves garlic, minced
  • 2-3 Tbls lemon juice
  • 1 Tbls dried or fresh basil
  • sea salt to taste
  • fresh ground black pepper to taste
  • 4 Tbls water or enough water to get a smooth consistency
  • Optional: 1/4 cup parsley

Directions:

  1. Puree all of the above ingredients in a food processor.
  2. Slowly add enough water at the end to get a smooth consistency.  If you want to use it as a sandwich filling, then you may want to make it thicker.  You may want to add more water if you are using it as a dip, but we have also eaten it thicker as a dip.
  3. Spread on whole grain bread with lettuce, tomatoes, cucumbers etc., add to a salad or use as a dip.
  4. Enjoy!

For a “printer-friendly” one-pager, ideal on your fridge with a magnet—Just click here for a PDF

Click here for the page containing all recipes.

Be sure to tell your friends about our easy-to-remember website at www.4leafprogram.com and if you like what you see here, you may wish to join our periodic mailing list.

Let me hear from you: lisa@4leafprogram.com

If you like what 4Leaf eating is doing for you and your family, you might enjoy visiting our new “4Leaf Gear” store. From the New England village of Holden, Massachusetts — Be well and have a great day.

If you’d like to order our book on Amazon,  visit our BookStore now. Also some great recipe books.

About J. Morris Hicks

A former strategic management consultant and senior corporate executive with Ralph Lauren in New York, J. Morris Hicks has always focused on the "big picture" when analyzing any issue. In 2002, after becoming curious about our "optimal diet," he began a study of what we eat from a global perspective ---- discovering many startling issues and opportunities along the way. In addition to an MBA and a BS in Industrial Engineering, he holds a certificate in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies, where he has also been a member of the board of directors since 2012. Having concluded that our food choices hold the key to the sustainability of our civilization, he has made this his #1 priority---exploring all avenues for influencing humans everywhere to move back to the natural plant-based diet for our species.
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