GF
SF
Hummus Spread
Preparation time
6 hours soaking
15 minutes post-cooking
Cooking time
1 hour
When is it ready?
(not including soaking)
75 minutes
GF
SF
Difficulty level: easy
This is probably the most frequent recipe I use. As I mentioned in the chickpeas salad sandwich recipe, I cook chickpeas every week or so, and when I do, I either use it for various recipes that I added to my website or I add tahini and mash and blend it thoroughly to get this hummus spread. Then I divide it using glass containers so I can freeze them and one by one thaw them whenever I need. This homemade hummus spread obviously doesn't have any preservatives in it, aside from the oil and lemon that helps it to stay good for a bit. We always make sure to eat it within 2-3 days from thawing.
Ingredients
Juice of ½ lemon
½ garlic clove, crushed
½ cup extra virgin olive oil
1 tbsp tahini
Salt
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For serving:
Extra virgin olive oil
Sweet paprika
Parsley as a garland
Let's get cooking!
With chickpeas you always start with soaking.
Please refer to my Chickpeas salad sandwich recipe to read the instructions.
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Now that the chickpeas are ready, you only need to add the listed ingredients and mash it all up with a stick blender. Preferably don’t use a food processor, as it will leave chunks and not mash it thoroughly. The stick blender will do a good enough job in giving you the right smooth texture you want. I found it to be easier to get a smooth texture if you grind & blend the chickpeas right after cooking is done (and not after they were refrigerated). Freeze small portions for up to 2 months. Once thawed, do not re-freeze it and it’s good for about 3 days refrigerated. Goes perfectly with Pita bread or Challah (see Challah recipe).