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Serves 16


    1 15-ounce can chick peas, drained
    1/4 cup water
    1 tablespoon fresh lemon juice
    1 cup sour cream
    1 garlic clove, minced
    1 teaspoon chicken bouillon granules
    1 teaspoon chili powder
    1/2 teaspoon hot pepper sauce
    1/2 teaspoon cumin
    1/8 teaspoon cayenne
    Fresh parsley, small red pepper for garnish 

Cooking Directions

Blend together all ingredients in a blender or food processor.

Pour mixture into a small bowl, cover and refrigerate for 2-4 hours.

Garnish with parsley and red pepper. Makes 2 cups.

Serving Suggestions
Pates don't have to be difficult to make. This is a easy addition to a appetizer buffet. Be sure to have plenty of crackers along with a vegetable relish tray.

Nutrition Facts
Calories 62 calories; Protein 2 grams; Fat 4 grams; Sodium 81 milligrams; Cholesterol 6 milligrams; Saturated Fat 2 grams; Carbohydrates 6 grams; Fiber 1 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



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