This pate has been a mainstay on our appetizer menu for the past 6 years and is definitely one of our most requested recipes. It’s best served at room temperature with an assortment of fresh vegetables and Homemade Croutons. This is a great choice for large crowds: It’s healthy, delicious, and easy to double. Experiment with different misos, because they vary in strength. Yellow miso also works well in this recipe.

INGREDIENTS

• 1 1/2 cups tahini
• 1 teaspoon garlic salt or crushed garlic
• 1/2 tablespoon dried basil
• 1 1/2 tablespoons chopped fresh parsley
• 2 tablespoons red miso
• 2 tablespoons white miso
• 2 tablespoons chopped scallions (optional)
• 1/2 to 3/4 cup water

INSTRUCTIONS

1.  In a heavy skillet, roast the tahini over medium-high heat, stirring constantly for about 5 minutes.
2. Tahini will turn a golden brown and stick to the pan when it is done. Set it aside in a mixing bowl to cool for about 30 minutes.
3. When the tahini is room temperature, add garlic or garlic salt, basil, parsley, miso, and scallions. Mix well.
4. An electric mixer or food processor will give the best texture, but you can get a good result stirring vigorously by hand.
5. Add the water in small amounts, slowly incorporating it until the mixture is smooth and creamy.
6. Tahini varies in its thickness and oil content. If the tahini you have is very thick, use more water as needed.
7. Makes 2 cups.

NOTE:

• HOMEMADE CROUTONS: Thinly slice French bread 1/4 inch thick. Place the slices on a sheet pan and lightly brush the tops with olive oil. To make garlic croutons, add 4 cloves of minced garlic to the olive oil before brushing on the bread. Bake the bread for 12 to 15 minutes at 425° or until crispy.