์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Georgian Bean and Walnut Pate
A flavorful and hearty spread made from boiled beans, toasted walnuts, garlic, herbs, and spices. Perfect as an appetizer or side dish.
๐ง ์ฌ๋ฃ
- 400 g Cooked white beans(e.g., cannellini or great northern, drained and rinsed)
- 150 g Toasted walnuts
- 3 cloves Garlic cloves(minced)
- 30 g Fresh cilantro(chopped)
- 20 g Fresh parsley(chopped)
- 1 tsp Coriander powder
- 0.5 tsp Utskho Suneli (blue fenugreek)
- 0.25 tsp Red pepper flakes(or to taste)
- 2 tbsp Lemon juice
- 3 tbsp Olive oil
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a food processor, combine the cooked white beans, toasted walnuts, minced garlic, chopped cilantro, and chopped parsley.
- 2
Add coriander powder, utskho suneli, red pepper flakes, lemon juice, and olive oil to the food processor.
- 3
Process the mixture until it forms a coarse paste. You can leave it slightly chunky or process until smoother, depending on your preference.
- 4
Season with salt and black pepper to taste. Pulse a few more times to combine.
- 5
Transfer the pate to a serving bowl. Drizzle with a little extra olive oil and garnish with more fresh herbs if desired.
๐ก ์ ๋ฌธ๊ฐ ํ
- โToast the walnuts lightly to enhance their flavor and aroma.
- โAdjust the amount of garlic and chili flakes according to your preference.
- โFor a smoother texture, add a tablespoon or two of water or vegetable broth while processing.
- โThis pate can be made ahead of time and stored in the refrigerator for up to 3 days.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a tablespoon of pomegranate seeds for a burst of sweetness and color.
- Incorporate a pinch of ground cumin for an earthy note.
- Serve with Georgian bread (shotis puri) or crackers.