Chickpea spread (the famous “hummus”)
After a blogging break caused by holidays, moving, work, and general life reorganization, I’m back at it with two of my favorite passions combined in this recipe: sharing my culinary adventures and exploring new flavors. This chickpea pâté is one of my favorite spreads. Who hasn’t ever been tempted to spread something on bread beyond the usual pork liver pâté, butter, or cream cheese?
You’ve probably tried several versions of hummus, from ultra-smooth to those with small chunks. As with everything, it’s a matter of taste. I personally enjoy finding little bits that remind me of the main ingredient in this spread. But if you prefer a silky texture, just keep blending until perfectly smooth. Just as delicious!
I hope you like it—greetings to everyone in this new restart!
Ingredients for 4 people
300 g dried chickpeas (or 400 g cooked chickpeas)
2 small garlic cloves (or 1 large one)
3 tablespoons tahini
50 ml olive oil
juice of half a lemon
1 teaspoon ground cumin
whole cumin seeds, paprika, and salt
Preparation
Blend all the ingredients in a food processor. The blending time will depend on your preferred texture. In this case, I left it slightly chunky, but you can achieve a much smoother result by blending longer or at higher speed. If you don’t have a food processor, you can also mash it by hand.
Notes
If you don’t have tahini (sesame paste), you can make it at home: toast sesame seeds in a pan until golden, let them cool to room temperature, then grind them. If needed, add a splash of oil to achieve a smoother consistency.
