Chickpeas and cumin paté

This is a quick appetizer I made yesterday to celebrate Grandma’s birthday (she was born on the 16th, but are taking it easy!). It’s a fusion finger food: on one hand, you have a tuscan background, due to chickpeas flavoured with garlic and rosmary, on the other hand you have an oriental hint, thanks to cumin and tahine, which reminds you of Indian side dishes.

I used an home made bread to serve, flavoured with cumin, sesame seeds, poppy seeds and pine seeds.

Ingredients:

• precooked canned chickpeas, 250 gr drained
• rosmary, 1 spring
• garlic, 1 clove
• cumin, 1 teaspoon
• tahina, 2 teaspoons
• extra-virgin olive oil
• salt & pepper

Heat 2 tablespoons of extra-virgin olive oil in a small sausepan with a garlic clove and a rosmary spring. When the garlic is well coloured and golden, drain chickpeas and pour them in with a few tablespoons of their water. Season with salt, pepper and cumin. Let cook for 5 minutes, stirring frequently to avoid them to stick to the pan.

Remove from the heat and remove garlic and rosmary. Add 2 teaspoons of tahine and blend thoroughly. The paté is ready to be spread on bread croutons or to be served with bread sticks.

My bread was made with a bread machine – yay! finally we get it! – so here you have all the ingredients for a big loaf of spiced bread:

Ingrediens for a cumin and seeds bread:

• plain flour “0”, 275 gr
• wholemeal flour, 225 gr
• warm water, 325 ml
• extra-virgin olive oil, 1 tablespoon
• ornage honey, 10 gr
• fresh yeast, 15 gr
• poppy seeds, 10 gr
• sesame seeds, 50 gr
• pine seeds, 15 gr
• ground cumin, 1 teaspoon
• salt, 5 gr

Quick baking (2h e 20). Dark crust.

Cumin smell is very strong. I had 2 slices of this bread for breakfast with plum jam… I know, it is a very unusual coupling, but – believe me – it was delicious!

Related posts:

Chickpea cake with carrot hummus Chickpea soup with rosemary maltagliati, warm as an Autumn sunset My favourite colourful winter salad Stuffed rigatoni pie with squash and chickpeas