Ingredients for the pate
1 cup walnuts
25 g parsley
25 g mint
1 can of black beans (drain and rinse all water)
3 small cloves of garlic
½ tsp smoked paprika
1 tbsp low sodium soy sauce
½ lemon juice
2 tbsp mashed tomatoes
½ tsp pink salt
¼ tsp fresh black pepper ground
2 tbsp virgin olive oil
How to prepare
In a food processor, pulse the walnuts until they form a uniform crumble. In a mixing dish, combine the crumble and put it aside.
Mint and parsley should be rinsed and dried. Remove the thickest stems and coarsely slice the leaves. Add the ingredients to the mixing bowl.
Combine the remaining ingredients in a mixing bowl using your hands or a potato masher. We want the beans to have some texture, just like the walnuts. We don’t want an absolutely smooth paste.
Transfer the mixture to a storage container and chill for at least several hours or overnight. As the walnut crumble absorbs some of the juices, it should soften.
Serve in a variety of different ways. Serve as an entree (like in the picture above). As part of a mezze, roll into balls. Make sandwiches and wraps with it. Fill it with vegetables. Make a pizza with it. It’s all up to you!