Homemade Houmous & Three Mushroom Pate for Christmas supper

written by Sally Hills December 24, 2017

Merry Christmas Eve one & all! ♥ It’s my favourite time of year and as such, I thought it would be the perfect time to launch my website at long last 🙂 It’s taken me some time, purely because – being a newbie to website design – I was slightly intimidated at designing, tweaking & launching it! I hope you enjoy 🙂

This Christmas, my mum and I made a Paprika Houmous and a Three-Mushroom Pate for supper on the big day. We tweaked the recipes from PlantBased Magazine’s ‘PlantBased Party’ booklet and allrecipes.com. There are so many festive dishes around – from the Chocolate Hazelnut Pastry Snowflake (which I made & posted to the site) to this delicious mushroom pate & paprika houmous! A great addition to any party, dinner table or New Year’s Eve celebrations! Recipes are below. Have a wonderful Christmas ♥

Three mushroom & thyme pate

  • 120g unsalted non-dairy butter
  • 4 onions
  • 250g chestnut mushrooms
  • 100g shitaki mushrooms
  • 100g portabello mushrooms
  • 120g walnuts
  • 5 cloves of garlic
  • 5 tbsps. chopped parsley although we used most of the packet)
  • 1 tbsp. dried thyme
  • 2 tbsp. olive oil
  • Salt and pepper to taste


  • Roast the walnuts for 10 mins on 180 C / gas mark 4, until lightly browned.
  • Saute the onions in the butter until translucent.
  • Add all the ingredients, apart from the olive oil and walnuts. Stir regularly until most of the liquid has evaporated.
  • Blitz the walnuts and olive oil in a blender until you have the consistency you desire.
  • Add the remainder of the ingredients & pop into a jar to cool.

Paprika Houmous

  • 2 tins of chickpeas, rinsed & drained.
  • Juice of a lemon.
  • 5 garlic cloves.
  • 2 tbsp. smoked paprika.
  • 4 tbsp. tahini.
  • 3 tbsp. olive oil.


  • Place all ingredients in a blender and blend until smooth. Add more olive oil if required.
  • Pop the houmous is a jar to cool.
  • Sprinkle with more paprika just before serving ♥

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