10 Things to Spread on Your Breakfast Bread

For those of you who cereally skip breakfast.

Now we’ve all had those days when we jump out of bed and head to the kitchen and make ourselves a scrumptious three course breakfast. But more often than not we are stuffing granola bars in our mouth on the way out, or skipping breakfast all together. Now is when that ends. Here’s our list of delectable bread spreads that you can whip up in a jiffy and keep in your fridge all week. So no more staying hungry till lunch!

1. Almond Butter Spread

6444197085_ced46eb255_o (1)
Image credit: https://farm8.staticflickr.com/7162/6444197085_ced46eb255_o_d.jpg

It goes with literally anything you can think of, be it toast, bread, biscuits, or rotis.  You get a fine layer of crunch in the cream without even a hint of butter.

How to make this: All you’ve got to do is grind up the almonds and you’re set for the week. Add a little honey for some extra yum.

Find the recipe here.

2. Harissa Paste

Image credit: https://upload.wikimedia.org/wikipedia/commons/b/bd/Ajvar_(10844189665).jpg

An accompaniment popular in North African and Middle Eastern cooking, a spicy start to your morning, you will love it too.

How to make this: All you need is red capsicum, dried chillies, sun-dried tomatoes, garlic dhaniya, jeera. None of these is too hard to find. Roast the capsicum, and rehydrate the dried chillies and tomatoes in boiling water. Blend all your ingredients together and store your homemade harissa paste in your fridge for as long as you like.

There are many versions, with various spices and different combinations of them. This one is our favorite.

3. Guacamole

Image credit: https://commons.wikimedia.org/wiki/File:El_tango_guacamole.jpg

Yes we know. Avocado is a tough one to find. But guacamole is worth all the effort.

How to make this: Mash up the avocados with lime and salt. Then add your tomatoes, onions, and garlic. Squeeze a lime over it and wrap it tightly with some cling film. A well wrapped guacamole can last for more than three or four days.

This is a recipe we like.

4. Hummus

Image credit: https://upload.wikimedia.org/wikipedia/commons/b/bf/Lebanese_style_hummus.jpg

This Lebanese source of yum made from our very own chana. Who can resist a good hummus? Make your own in barely any time at all.

How to make this: Puree (not too finely) your garlic and chana. Add your salt, sesame, and as much lime as suits your taste buds. Now traditionally hummus is not supposed to be served cold, but when you need it to last, refrigeration is your safest best.

The Bhukkad Recipe


  1. Boiled chickpeas- 100 grams
  2. Olive oil- 20 ml
  3. Sesame seeds- 15 grams
  4. Garlic 20- grams
  5. Salt 10- grams
  6. Sugar- 5 grams
  7. Pepper- 5 grams

Soak the chickpeas/ kabuli chana overnight and grind all the ingredients together. This makes 150 grams of hummus.

5. Aioli

Image credit: https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Aioli_mit_Oliven.jpg/1245px-Aioli_mit_Oliven.jpg

This Provencal dish is often confused with mayonnaise and is a crowd favourite. It makes a delicious start to the day.

How to make this: Don’t be intimidated by the fancy name. It’s quite simply just garlicky mayo. The normal way of doing it is to whisk up your egg, garlic and mustard, very slowly while adding olive oil. Add lemon juice and salt and mix it all together. Leave it for half an hour before you use it and you can store it in the fridge for up to three days. Now we at Bhukkad don’t use egg yolk. You can use our recipe if you like too.

The Bhukkad Recipe


  1. Egg whites- 5
  2. Olive oil- 100 ml
  3. Salt- 5 grams
  4. Pepper- 1 gram
  5. Garlic- 25 grams

Blend all the ingredients together.

6. Basil Pesto

Image credit: https://pixabay.com/en/basil-pesto-green-organic-mat-829776/

I’m sure we all love the classic spaghetti and pesto. This stuff never gets boring.

How to make this: Such a simple, yum, five-minute creation. Grind up your garlic, salt, olive oil, parmesan cheese, and of course basil leaves. Pine nuts are not the easiest to find, or the easiest on the pocket, but if you do manage to steal some, they’re a delicious addition.

The Bhukkad Recipe


  1. Basil- 200 grams
  2. Olive oil- 120 ml
  3. Cashews- 50 grams
  4. Garlic- 20 grams
  5. Salt- 20 grams
  6. Sugar- 10 grams
  7. Pepper- 5 grams

Peel the garlic and wash the basil. Put all of it together in a blender and mix.

7. Sambal Oelek

Image credit: http://www.seriouseats.com/recipes/2013/04/sambal-oelek-recipe.html

Kick start your day with this hot and fiery spread. It’s just a fancy name for our good old chilli garlic paste. And who among us has not grown up with the joys of a hot chilli cheese toast. Might I also add, this also makes a delicious complement to idli.

How to make this: Grind up your chillies with the vinegar and salt until you have a creamy paste. Store it in an airtight container and keep it as long as you like. Yes it is really that simple. Make enough and it can last you for two weeks. For an extra zing you could add a dash of lemongrass or a squeeze of lime.

You could use this recipe

WARNING: This is only for the bravest of the brave. Do not try this alone.

8. Tapenade

Image credit: http://www.epicurious.com/recipes/food/views/black-and-green-olive-tapenade-234059

Another  Greek creation not to be ignored. It is the perfect match for a hot crisp piece of toast, and is definitely worth the search and cost of the olives.

How to make this: You can make this with green olives or black ones. That’s up to you. It’s delicious either way. Put your olives, garlic, tomatoes, basil, thyme and parsley into the processor until they are mixed. Then slowly add in the olive oil. Preserve it properly and savour it for a week.

Find the recipe here

9. Salsa

Image credit: https://farm7.staticflickr.com/6170/6235771417_2ea7cb69a9_o.jpg

This is a crowd favorite for a reason. It is perfect for every occasion.

How to make this: Now you will probably think this is redundant. But for those of you who do not know how to make it, that’s alright. Learn now. Chop up your tomatoes and onions into small cubes. And finely chop the dhaniya and garlic. Toss it around with some olive oil, salt cumin and black pepper. Add a jalapeno if you want an extra bite.

The Bhukkad Recipe


  1. Chopped tomatoes- 200 grams
  2. Chopped onions- 100 grams
  3. Chopped garlic- 25 grams
  4. Chopped capsicum- 75 grams
  5. Oregano- 5 grams
  6. Pepper- 5 grams
  7. Chilly flakes- 5 grams
  8.  Olive oil- 25 ml
  9. Chopped coriander- 50 grams
  10. Sugar- 5 grams
  11. Salt- 5 grams

First chop all the vegetables, then add the seasoning. This will give you 500 grams of salsa.

10. Infused Olive Oil

Image credit: https://farm8.staticflickr.com/7210/6896388410_3e3dbc2ceb_o_d.jpg

Olive oil and bread – classic, simple, flavorsome.

How to make this: You can flavour oil with almost any spice you like, be it cloves, pepper, chillies, cardamom or cinnamon, or a combination of these. Heat the oil with the spices in it till it is bubbling a little for about five minutes. Take it off the gas and let it cool before you refrigerate it. Remember to strain out the oil.

Take a look at the recipe

The Bhukkad tip: To make it a spread all you have to do is freeze it overnight and store it in the fridge. Be adventurous in experimenting with flavors.

For all those times you went hungry to work, and for all those times you felt helpless in the kitchen, this is your redemption. Now go smear that bread with your favorite spread =)

Author: Sunayana Smita Premchander, Content Writer at The Bhukkad. Aspires to one day cuddle a baby elephant.


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