What to do with home made veggie pate that's too garlicky?

sm1971

Title says it all really - I've just made some pate from borlotti beans, spring onion tops, courgette, lemon juice, olive oil and raw garlic. However, I misjudged the garlic and all I can taste now is garlic since I had some at lunch time.

I can't bring myself to use any more, but wondered whether either I could add something to make it less garlicy or maybe use it as a sauce for something cooked?

I'm veggie and can't eat chilli or spiced food (apart from garlic!!!) so a curry is out of the question, but I hate to waste food, so don't really want to throw the pate away.

Any ideas?

Mrs_Arcanum

Plenty of chopped Parsley should help.

VfM4meplse

I think the spring onions are probably part of the problem too.

I would suggest mashing in a tin of chickpeas or similar, adding more salt and pepper etc thereby diluting the garlic. This should keep in the fridge for a few days, or you could freeze it if you don't fancy eating it for the rest of the week?