Vegan Georgia Pâté
Vegan Georgia Pâté is made from boiled peanuts, rich tahini, zesty lemon juice, cayenne pepper, and fresh herbs for a flavorful appetizer that is that sure to please the palettes of meat-eaters and vegans alike. Serve with crisped toast points, the crackers or chips of your choice, or fresh vegetables, and a heaping dose of all of your favorite people.
- 1 (15-ounce) can or 2 cups fresh boiled peanuts, shelled
- 5 tablespoons tahini
- 3 tablespoons fresh lemon juice, about 1 lemon
- 2 tablespoons chopped fresh parsley
- 2 teaspoons minced garlic
- 2 teaspoons lemon zest
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- salt and pepper to taste
Preparation time 20mins
Cooking time 30mins
Adapted from foodnetwork.com
Using a food processor, blend the peanuts, tahini, lemon juice, parsley, garlic, lemon zest, and cayenne pepper until coarsely chopped. With the food processor running, pour the olive oil through the top opening in a slow steady stream, processing until the mixture is smooth. Slowly add water, a tablespoon at a time, until desired spreading consistency. Season with salt and pepper, and serve with your choice of chips, crackers or vegetables.
To boil your own fresh green peanuts, place them in a 3-quart stockpot, cover with water and add 2/3 cup salt for each gallon of water used. Bring to boil, then reduce the heat to medium and cook for 1 1/2 hours, or until the nuts are tender. Drain and cool.
Tahini isn't always easy to find. Make your own by blending 1/4 cup vegetable oil with 1 cup toasted sesame seeds. Store the extra in the refrigerator for up to 2 weeks.
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