The chickpeas can be dry or already cooked, stored in glass jars. If dry they need to be soaked overnight in fresh water with a couple of centimetres of Kombu seaweed (which helps soften them) and then cooked in water WITHOUT salt for a couple of hours or an hour in a pressure cooker. Those cooked should be washed. Avoid anything stored in cans.
Cumin is a widely used spice in the Mediterranean. It has a very intense aroma so I recommend using it sparingly so as not to risk covering the basic flavour of this paté.
chickpeas (350 g dried or already boiled in a 700 g glass jar)
1 clove of garlic
Extra virgin olive oil (1/2 glass)
two tablespoons of sesame seeds
black poppy seeds for garnish
for the red colour: beetroot extract, garnish with sesame seeds
for the green colour: avocado, lemon, garnish with pink pepper
in a saucepan, add 4 tablespoons of extra virgin olive oil with chopped parsley and garlic over low heat (it must not fry). Add the sesame seeds and toast them. Add the washed chickpeas and continue to season over medium-low heat. After 4/5 minutes, turn off the heat, add the juice of a lemon (without seeds), the remaining oil, the tip of a teaspoon of cumin and season with salt. Blend with a mixer and divide the chickpea pâté into three parts.
For the red pate: pass a small fresh red beet through the extractor (or centrifuge) to obtain the juice that will be incorporated into one of the three parts. Garnish with sesame seeds
For the green pate: mash a ripe avocado to the right point and add the juice of half a lemon to prevent it from oxidizing becoming dark and a pinch of salt. Add to the third part until the mixture is homogeneous and garnish with lemon slices and pink pepper
For the light pate: garnish with black poppy seeds.