Hazelnut pate recipe
1 cucumber (optional)
50-70 gr. hazelnuts (not roasted)
1 tablespoon tahini
1 teaspoon mustard
1/2 clove of garlic (optional)
4 pinches of sea salt (to taste)
1-2 pinches of pepper (optional)
1-2 pinches of turmeric powder (optional)
* Clean the carrots and eggplant and put them on steam to soften for 2-3 minutes. Allow to cool and then place them in a blender.
* Bake the hazelnuts for 3 minutes in a hot pot without oil, taking care not to burn them.
* Add the baked hazelnuts, tahini, mustard, garlic, sea salt, pepper and blend for 3 minutes until you get the pate.
* Place the pate in a jar and keep it in refrigerator.