Soya Bean Pate


This is a Chinese dish. (Well soya beans are of chinese origin at least).

Quantities make a substantial pate. If you do not expect to use it all within three or four days of making it, then split the pate down into smaller portions and freeze the portions until needed.


200 g dry weight
soya beans
1 medium
cloves garlic
a little
sunflower oil
Zaytoun Palestinian FAIRTRADE pitted black olives
30 ml
tomato paste
15 ml
dried herbs
salt and fresh ground FAIRTRADE black pepper
15 ml
sesame seeds



Soak the soya beans overnight in plenty of cold water.

Skin and chop the onion.

Skin the garlic.

Zest and juice the lemon, discard the pith.

Chop the olives into quarters or smaller.


Cook the beans in simmering water until soft (2 to 3 hours).

Meanwhile saute the onions until very soft.

Lightly toast the sesame seeds in a non-stick pan.

Once the beans are cooked, blend them in a food mixer with the cooked onions and lemon zest.

Crush the garlic into the mixture and add the tomato paste, half of the lemon juice, the herbs, a pinch of salt and a grind or two of black pepper, and "whizz" once more.

Taste the pate noting that brine soaked olives will add more saltiness. Add more lemon juice or pepper as desired.

If the pate is too dry, add a little olive oil and blend again.


Turn out into a serving bowl, mix in the toasted sesame seeds, olive pieces and chill in the refidgerator for at least 30 minutes.

To serve

Can be used as a spread.

Use as a starter / snack with oatcakes or rice crackers.


A little (5 ml) chilli powder can be added to give "bite".