Este paté de grão, uma versão vibrante e picante do clássico hummus, é a prova de que os ingredientes mais simples podem criar os sabores mais extraordinários. Com um toque de especiarias como cominhos, açafrão e pimentão, transforma o humilde grão-de-bico num aperitivo ou acompanhamento memorável, perfeito para servir com pão pita ou vegetais frescos.

Ingredientes

  • 400gr de grão seco
  • Sementes de cominhos (uma boa pitada)
  • Malagueta vermelha seca 1-2 esfareladas
  • 2 Dentes de alho esmagado em pasta
  • Sumo de 2 limões
  • Flor de sal e pimenta preta moída no momento
  • Azeite virgem extra
  • Açafrão – 1 Pitada
  • Pimentão doce – 1 Pitada
  • Folhas de salsa picada

Preparação

  1. Depois de cozido, desfaça o grão até ficar em puré sem grumos.
  2. Num almofariz esmague as sementes de cominhos, as malaguetas e os alhos, junte este preparado ao puré de grão, misturando todos os ingredientes muito bem.
  3. Tempere com flor de sal e pimenta preta.
  4. Acrescente o sumo de limão até conseguir a acidez pretendida.
  5. Adicione o azeite para soltar e ligar o puré de grão.
  6. Faça o empratamento colocando num recipiente o puré de grão, uma pitada de açafrão, 1 pitada de pimentão doce e polvilhe com as folhas de salsa picada.

For a dip that’s bursting with flavour and spice, here is the English version of this recipe.

Spiced Chickpea Pâté

This vibrant, spiced chickpea pâté is a wonderful take on the classic Middle Eastern dip, hummus. By grinding whole cumin seeds and dried chillies by hand, you create a wonderfully aromatic and warm base that infuses the entire dip with an authentic, robust flavour. It’s a testament to how a few simple spices can transform humble chickpeas into something truly spectacular.

The key to a great hummus or chickpea pâté is achieving a smooth, creamy texture while balancing the flavours correctly. This recipe uses lemon juice for acidity and extra virgin olive oil to create that perfect consistency. Don’t be afraid to adjust the lemon and seasonings to your personal taste. The final flourish of saffron and paprika not only adds extra flavour but also gives the dip a beautiful, colourful presentation.

This pâté is incredibly versatile. Serve it as a delicious appetiser with warm pita bread, crunchy vegetable sticks, or crackers. It also makes a fantastic, flavourful spread for sandwiches and wraps, or a healthy side dish to grilled meats and salads.

Ingredients

  • 400g dried chickpeas, soaked and cooked
  • A generous pinch of cumin seeds
  • 1-2 dried red chillies, crumbled
  • 2 garlic cloves, crushed into a paste
  • Juice of 2 lemons
  • Fleur de sel (or sea salt) and freshly ground black pepper
  • Extra virgin olive oil
  • A pinch of saffron
  • A pinch of sweet paprika
  • Chopped parsley leaves, for garnish

Method

  1. Once cooked, blend the chickpeas until you have a smooth, lump-free purée.
  2. In a mortar and pestle, grind the cumin seeds, chillies, and garlic into a paste. Add this mixture to the chickpea purée, mixing all the ingredients together very well.
  3. Season with fleur de sel and black pepper.
  4. Add the lemon juice gradually, tasting as you go, until you reach your desired level of acidity.
  5. Drizzle in the olive oil while mixing to loosen the purée and bring it all together into a creamy dip.
  6. To serve, spoon the chickpea pâté into a serving bowl. Garnish with a pinch of saffron, a pinch of sweet paprika, and a sprinkle of chopped parsley leaves.