Vegetable bean pâté is a creamy and healthy spreadable alternative, perfect as an appetizer or starter. This recipe, starring the bean as the main ingredient, combines the smoothness of legumes with the exotic touch of tahini and cumin, achieving a silky texture thanks to mascarpone. Originating from Mediterranean cuisine, this pâté is served on toasted bread and topped with sautéed portobello mushrooms, fresh scallion, and an aromatic basil oil, creating an irresistible combination of flavors and textures.
Ideal for vegans and vegetarians (if mascarpone is omitted or substituted with a plant-based alternative), as well as for those looking to incorporate more legumes into their diet in a tasty way. Its preparation is simple and quick, perfect for beginners in the kitchen. You can vary the recipe by adding other spices like paprika or curry, or substituting mushrooms with other grilled vegetables. This version, with its gourmet touch, will surprise your guests and become a classic at your gatherings.
Prep
30 min
Servings
4
Calories
250 kcal
Grind the beans together with the lemon juice, garlic, tahini, cumin, mascarpone cheese and a tablespoon of olive oil. Season with salt and pepper to taste.
Cut the mushrooms into slices and grill them with a little salt and oil.
On the other hand, finely chop a bunch of basil and mix with 50 ml of oil. Let it sit for a while to take in the flavor.
Toast the slices of bread.
Spread the bean cream on the bread base, place the mushrooms on top and finish with the finely chopped scallions and a drizzle of basil oil.
