Chickpea and Broad Bean Spread

Especially delicious spread from cooked broad bean and chickpeas (Hummus) with the addition of garlic, salt and cumin

  • AppetizersType
  • MediumDifficulty
  • 15-30 minPrep. Time
  • 6Serving/Unit


Broad bean, 1 cup
measure after soaking and cooking
Chickpeas, 1 cup
measure after soaking and cooking
Garlic, 2 cloves
Salt, 1 flat teaspoon
Cumin, 1/2 flat teaspoon


1. Soak the broad bean and chickpeas separately for 12 hours (size before soaking: 1/2 cup of each - in ingredients the size of the cups is after soaking and cooking). Rinse and cook in water for about two hours each (together or separately - I recommend separately). In this recipe, since it is a spread, we will cook the legumes a little more than necessary, until a state of over-softening. In addition, the foam that will form during soaking and cooking can be cleaned from time to time.
2. While the legumes are still hot, strain them from the liquids and grind together with the garlic.
3. Add the salt and cumin and mix.
4. The stew can be eaten as a spread, hummus or puree- your choice!
5. Bon appetite (:

Total time: 1-2 days

Equipment: food processor.

The spices in the recipe are according to personal taste. The preparation method also includes soaking.

Nutritional Values Serving/Unit 100 Grams
Calories 69 cal 135 cal
Proteins 4 g 8 g
Carbohydrates 12 g 23 g
Fat 1 g 2 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Dora Levi Recipe by Dora Levi
Chickpea and Broad Bean Spread
More delicious than hummus alone, Photography: Mara Zinigrad
Chickpea and Broad Bean Spread
Chickpea and Broad Bean Spread