American-style Chickpea Spread

A smooth and dense texture that perfectly coats the back of a spoon. It starts with a sharp citrus hit before giving way to the warmth of cumin and the richness of sesame.

• Prep: 15 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 572
• Protein: 24 g
• Carbs: 51 g
• Fat: 27 g

Ingredients

• 400 g Chickpea ( cooked and drained )
• 60 g Tahini ( well stirred )
• 1 pc Citrus limon (L.) Burm. f. ( juiced )
• 2 pc Garlic ( degermed and minced )
• 50 ml Extra virgin olive oil
• 1 tsp Cumin ground
• 1 pinch Fleur de sel
• 30 ml Mineral water optional ( ice cold )
• 1 pinch Smoked paprika optional ( for garnish )

Instructions

1. Aromatic base preparation

   In the blender bowl, place the degermed garlic and lemon juice. Pulse until the garlic is finely pureed into the liquid.

2. Tahini binding

   Add the tahini, sea salt, and cumin. Blend again. The mixture should thicken and turn slightly pale as it emulsifies.

3. Adding chickpeas

   Add the well-drained chickpeas. Blend for a long time. If the texture is too thick, stream in very cold mineral water to loosen the paste until it becomes smooth.

4. Final emulsion

   While still blending, stream in the olive oil. The spread should become glossy and supple. Adjust seasoning if necessary.

Chef's tips

• For an ultra-smooth texture, remove the chickpea skins by rubbing them between your hands under water.
• Ice water is the secret to getting a very white and airy spread.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Use plastic wrap directly on the surface to prevent drying.