Nutritious and delicious chickpea spread, ready in a minute!
A great, slightly exotic spread with chickpeas, tahini paste, garlic, lemon juice, olive oil and spices that will enrich your snack with proteins, fats and carbs of similar ratio.
I reccomend you serve it with fresh veggies like paprika or carrots, but it goes perfectly with all sorts of breads and crackers as well.
There are many variations of this spread, some add yogurt in or decrease/increase the olive oil, the spices are adjusted to each individual taste, as well as the garlic.
Here is my recipe.
- 250 g cooked, rinsed and drained chickpeas
- 2-3 cloves of garlic, depending on the size
- 30-40 g tahini paste
- 2 tbsp lemon juice
- 75-85 ml olive oil
- 1-2 tbsp fresh parsley, chopped
- Himalayan salt, pepper, minced cumin, cayenne pepper or sweet paprika...*
* Adjust the spices to your taste.
I put a little bit more olive oil very often, especially when I want to use hummus as a dip, but this way it's great as a spread for a slice of bread or cracker.
Rinse and drain the cooked chickpeas, then place into a food processor with the garlic, parsley, salt and tahini.
Pulse shortly to get and even mixture. Pour in the olive oil and lemon juice. Pulse until you get a nice smooth mixture.
Transfer into a serving bowl immediately or into a glass jar.
Eat right away or store in fridge.