📖 Instructions

1. Rinse the freekeh: Place the cracked freekeh in a fine-mesh sieve and rinse under cold running water for about a minute to remove any excess starch and debris. This step helps prevent the freekeh from becoming gummy during cooking. Trust me, you don't want gummy freekeh!
2. Cook the freekeh: In a medium saucepan, combine the rinsed freekeh with vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes, or until the freekeh is tender and the liquid is absorbed. Keep an eye on it to make sure it doesn't burn. I once forgot about mine and ended up with a burnt offering!
3. Cool the freekeh: Once the freekeh is cooked, remove the saucepan from the heat and let it cool completely. You can spread it out on a baking sheet to speed up the cooling process. Patience is key here; warm freekeh will melt the cream cheese.
4. Soften the cream cheese: While the freekeh is cooling, take out the neufchâtel cheese (or regular cream cheese, if you're using that) and let it sit at room temperature for at least 30 minutes to soften. This makes it easier to blend. I usually leave mine out while I’m cooking the freekeh, it's great timing!
5. Combine ingredients: In a food processor, combine the softened neufchâtel cheese, cooled freekeh, lemon juice, garlic powder, onion powder, salt, and pepper. Pulse until the mixture is smooth and creamy, scraping down the sides as needed. If you don't have a food processor, a strong blender will do, or you can even mix it by hand if you’re feeling ambitious. Just make sure the freekeh is very finely chopped.
6. Incorporate herbs: Add the chopped fresh parsley and chives to the food processor. Pulse a few more times until the herbs are evenly distributed throughout the cream cheese mixture. I like to leave a few flecks of herbs for visual appeal, looks pretty!
7. Adjust seasoning: Taste the freekeh cream cheese and adjust the seasoning as needed. You might want to add a bit more salt, pepper, or lemon juice to brighten up the flavor. Remember, you’re the chef, experiment! I add some lemon zist for the extra oomph.
8. Chill the cream cheese: Transfer the freekeh cream cheese to a serving bowl or an airtight container. Cover and refrigerate for at least 2 hours to allow the flavors to meld and the cream cheese to firm up slightly. This step is crucial; don't skip it!
9. Serve: Serve the chilled freekeh cream cheese with your favorite dippers, such as baguette slices, crackers, or fresh vegetables. It’s also great as a spread on sandwiches or bagels. I even like to dollop it on grilled chicken or fish. Don't be afraid to get creative!