Smoky Chick Pea Spread

I originally set out to do a smoky kind of hummus, but the end result was not very hummus-like, so I’m calling it a spread instead. It turned out pretty good and it works perfectly on top of white or dark bread. We had it for breakfast with some rye bread, as you can see in the photo.

Here’s what I used:

  • 2 dl boiled chick peas
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon paprika paste (see below)
  • 2 cloves garlic, crushed
  • 1/2 dl water
  • juice of 1 lime
  • 2 and 1/2 tablespoons olive oil
  • 1 tablespoon sesame seeds crushed in 1 teaspoon of water
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sugar
  • 1 tablespoon flaxseed, crushed (optional)

When I set out to make the spread, I realized that we have no tahini, so I started by grinding the sesame seeds in our shredder together with some water into a paste. I didn’t bother to roast the seeds, which you might want to do first to get a more tahini-like result. Then I just combined every ingredient in a bowl, and used our immersion blender to turn it into a smooth paste. The paprika paste I used is something that we brought with us from Portugal, it looks like this:

It’s really tasty, but also super salty. We haven’t seen anything similar for sale in Finland, but I guess you could substitute it with Ajvar or something similar.