Inspired by traditional chickpea-based Besan Ladoo sweets, this fragrant, nutty spread is rich in plant-based proteins. Enjoy on toast at breakfast, as a mid-afternoon tea or pre-workout snack, or use as a filling for cookies or baked goods. Add a tablespoon to your favorite pancake batter to boost protein and nutritional content.
Lightly roasted cashews
Brown butter or Ghee
Seeds of two cardamoms (optional)
Directions for roasting the cashews
Preheat the oven to 395°F/200°C.
Place the cashews in a thin layer on a baking sheet, and roast for 20 minutes, or until they start to smell toasty and delicious. You can decide how dark you want the roast by tasting a nut every few minutes.*
Remove from the oven and allow to cool.
Once the cashews are no longer warm to the touch, transfer to the bowl of a Mixer Grinder/Cuisinart and Pulse crush for approximately 1 minute to obtain a fine cashew flour.
Reserve until needed.
Directions for roasting the chickpea flour
Increase the oven temperature to 395°F/200°C
Place the chickpea flour in a thin layer on a baking sheet, and roast for one hour, stirring every 15 minutes.
After one hour the flour will start to become very fragrant and change from light yellow to a brown/caramel color. Once it reaches this color, remove it from the oven and allow it to cool.
Directions for making the spread
Start by adding the brown butter or ghee directly to the melanger.
Continue by pouring ½ cup of cashew flour into your Melanger and gently increase the temperature with the help of a blow dryer or a heat gun, never exceeding 140°F/60°C.
About 15 minutes in, you will start to see the cashew oil releasing and the paste starting to run smoothly over and under the stones. Over the next 30 minutes, slowly add the rest of the cashew flour and let refine for about 1 hour.
Spoon in the chickpea flour, a little at a time, allowing it to become fully incorporated before adding more.
Once it's all incorporated, proceed by adding the sugar, a little at a time, and the cardamom, if used. Allow the sugar to be completely incorporated before adding more.
Let refine for about 4 hours or until you are pleased with the consistency of the spread.
For optimal results, store the spread in sterilized, airtight glass jars.
Yield: Approximately 1 kg of Spread
If using butter: up to 1 month in a cool, well-ventilated place in an airtight container.
If using Ghee: up to 3 months in a cool, well-ventilated place in an airtight container.
*Keep in mind that the cashews will continue to roast for a few minutes after you have removed them from the oven, so take them out about a minute before the desired roasting level.
Brown Butter Chickpea Spread
% Daily Value*
1933 kJ 550 kcal (Cal)
*Percent Daily values are based on a 2,000 kcal (Cal) diet for healthy adults. Calorie needs might vary according to age, gender, height, weight, and physical activity level.