How to make
Spring vegan pate recipe with a very nice light garlic flavor.
In the jug of a powerful blender or nutribullet (1000 W), pour the boiled peas - sterilized in a jar.
Add the chopped dock to them, from which we have previously cut off the stems and poured the leaves with hot water.
Also pour the chopped, freshly picked stalks of spearmint and the cloves of spring onions and garlic.
Pour 1 full tablespoon of sesame tahini, the pumpkin seeds and season with fine Himalayan salt - according to taste and ground black pepper - 2-3 pinches.
Pour about 6-7 tablespoons of the pea marinade from the jar and stir with a spoon.
Turn on the device and blend the pea pate for about a minute, until the desired smooth and fine consistency is obtained.
Consume the fresh dip /vegan spread/ with homemade bread, crackers, gluten-free pasta, bites, vegetarian croquettes and more.
Wonderfully delicious green pate!
