Hummus spread

Hummus spread is very easy to make and is full of vitamins and minerals. For probiotic boost and more nutrition I use cultured pasture butter instead of vegetable oil. Freshly cooked chickpeas or garbanzo beans are the best to achieve creamy and smooth hummus.

Ingredients:
150 grams uncooked chickpeas or 2 cups cooked chickpeas
50 grams cultured pasture butter at room temperature
2-3 garlic cloves 
1 tablespoon freshly ground sesame seeds (optional), tahini
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 squeezed lemon or 3 tablespoons fresh lemon juice
1/4 cup warm water

Directions: 
To make chickpeas easy to digest and accelerate cooking time, soak chickpeas in a quart glass jar with 1 tablespoon apple cider vinegar and cold water (leave about 1in /3cm empty from the top to allow room for chickpeas to expand) for 4-6 hours or overnight. Cook in fresh cold water for 40-60 minutes over low heat and check for doneness after 40 minutes. After chickpeas are done, drain and allow to cool before blending with other ingredients.

Place cooled chickpeas with all other ingredients in a food processor and blend for 2-3 minutes. Scrape sides of the dish with spatula and blend for additional 1-2 minutes to yield smoother, creamier texture. Serve with fresh herbs and vegetables. It will stay fresh in the refrigerator for a week.

Happy cooking!