Pâté de Légumes de Mer

Pâté de Légumes de Mer is a delightful vegetarian dish that captures the umami essence of the ocean with a medley of sea vegetables. This creamy and flavorful pâté is perfect as a spread for crusty bread or as a dip for fresh vegetables.

Ingredients

• Nori sheets - 2
• Kombu seaweed - 10 grams
• Cooked chickpeas - 200 grams
• Cream cheese (or vegan alternative) - 100 grams
• Lemon juice - 2 tablespoons
• Garlic - 1 clove, minced
• Dijon mustard - 1 teaspoon
• Fresh dill, chopped - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon

Steps

1. Soak the kombu seaweed in warm water for 10 minutes to soften, then drain and chop finely.
2. In a food processor, combine the cooked chickpeas, cream cheese, lemon juice, minced garlic, Dijon mustard, chopped dill, and softened kombu. Blend until smooth.
3. Crumble the nori sheets into the mixture and pulse a few times to incorporate.
4. Season with salt and black pepper, then blend again until well combined.
5. Transfer the pâté to a serving bowl and drizzle with olive oil on top.
6. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
7. Serve chilled with crusty bread or fresh vegetable sticks.

Nutrition

• Calories: 220
• Protein: 8 g
• Carbs: 25 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Water: 0.1 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• Contains essential omega-3 fatty acids from seaweed.

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