Louse Ma Thoom

This Lebanese spread, its name meaning roughly almonds with garlic, proves a great pate doesn’t need meat. Toasted almonds ground to fine crumbs give it a rich, buttery body, while a skillet of mushrooms sauteed with onion, garlic and thyme brings deep, savory, almost meaty flavor.

Everything gets whirled together in the food processor into a thick, scoopable paste. The almonds pull double duty, adding both flavor and the structure that holds the pate together without any cream or butter, which keeps it naturally vegan.

Spread it into a shallow dish and surround it with crackers, melba toast, pita chips or sliced French bread. It’s an easy, make-ahead addition to any meze platter or appetizer spread.

Kitchen Tips

• Toast the almonds well before grinding. That toasty depth carries the whole spread.
• Cook the mushrooms until truly limp and any liquid has cooked off, so the pate doesn’t turn watery.
• Process to a thick paste but stop before it goes to mush. A little texture is welcome.
• Make it a day ahead. The garlic and thyme mellow and meld as it chills.

Variations

• Swap the almonds for walnuts or cashews for a different nutty base.
• Add a squeeze of lemon or a pinch of cumin for a brighter, more Levantine note.
• Fold in chopped parsley, or finish with a drizzle of olive oil before serving.