Faux Foie Gras

Faux Foie Gras

Yield: Serves 6 as an appetizer


  • ½ cup unsalted butter, slightly softened, divided
  • 1 thinly sliced onion
  • 3½ Tbsp. capers, rinsed
  • ½ cup white grape juice
  • 2 cans (15 oz each) chickpeas, drained
  • 1 tsp olive oil
  • Sea salt and freshly ground pepper
  • Toasted bread for serving


  1. Melt 4 tablespoons of the butter in a medium sauté pan over medium-low heat. Add onion and cook, stirring occasionally, until well caramelized, about 20–30 minutes.
  2. Add capers and white grape juice, and stir to loosen the browned bits on the bottom of the pan. Continue to cook until the liquid has reduced by half, 2 to 3 minutes. Remove from heat and allow mixture to cool completely.
  3. Transfer to a food processor and add chickpeas and olive oil. Puree into a paste. Add remaining 4 tablespoons of butter and puree until smooth. Season to taste with salt and pepper.
  4. Mound puree in a serving bowl and chill for at least 2 hours. Serve with toasted bread.


Equipment needed: Measuring cups and spoons Medium sauté pan; Knife; Wooden spoon; Food processor; Serving bowl.

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