Do you love the taste of hummus and are tired of buying it expensively in the store? Then here's the solution: an easy homemade hummus recipe (chickpea spread) made quickly and easily with a blender at home!
This delicious chickpea spread recipe is
- healthy,
- vegan,
- sugar-free,
- gluten-free,
- creamy,
- and super yummy
at the same time! So it's a win all along the line!
You can prepare this delicious chickpea sandwich spread in just a few steps and by using pre-cooked chickpeas from a jar, you're even saving yourself additional soaking and cooking, which saves you a lot of time!
People with fructose malabsorption need to be a bit careful with this delicious spread. It contains a relatively high amount of fructose and should only be eaten in small amounts.
Last year, I also used hummus spread (besides Austrian Liptauer Cheese Spread and Egg Salad) as a dip for my Christmas charcuterie board.
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🥘 Ingredients
- Chickpeas
- Onion - red
- Garlic clove
- Extra virgin olive oil
- Fresh parsley
- Lemon juice - freshly squeezed
- Tahini (sesame mousse)
- Herb salt
- Black pepper
See the recipe card for quantities.
🔪 Instructions
Sieve the chickpeas through a close-meshed sieve to get rid of the chickpea liquid, and rinse them under cold running water until they no longer foam.
After rinsing, set the chickpeas aside.
Now peel the onion and garlic clove and put both in your high-powered blender. Chop the onion and garlic and put both in a small saucepan.
Now sauté the onion and garlic until translucent.
Why sauté the onion until translucent?
This has several reasons: On the one hand, the onion's aroma develops better. It tastes a little sweeter and is not so intrusive. Furthermore, it is better digestible by sautéing, which your body will thank you!
Once done, add the prepared chickpeas and heat them while stirring.
Now you need your blender again. First, add the parsley and chop it. Then add all the other ingredients, including spices and cooked chickpeas, to the blender and blend until smooth.
Season to taste and serve with a slice of naan after it has cooled. Check out this delicious homemade naan recipe (created by easyindiancookbook.com).
See, it's that easy to make a delicious chickpea spread at home!
🍽 Equipment
- Saucepan
- Blender or food processor
- Close-meshed sieve
- Lemon squeezer
- Wooden spoon
🌡️ Storage
Homemade chickpea spread can be stored in the fridge for three to five days.
You also have the option to freeze hummus. Put the homemade hummus in a freezer-safe airtight bowl. It can last in the freezer for up to six months.
💭 Top tip
Should I use canned or dried chickpeas?
You can use either canned or dried chickpeas for making hummus, but be aware of the different ways of preparing your chickpeas!
In my hummus recipe, I use pre-cooked chickpeas from a jar.
But if you have dried chickpeas at home and want to use them, you need to soak and cook (1-2 hours) them before preparing.
Chickpeas contain toxins when raw. You have to cook them before preparing them. Raw chickpeas contain the toxin Phasin which only breaks down during cooking. Soaking is also essential for two reasons. Firstly, it softens and swells the hard legumes, making them cook faster, and secondly, it makes them easier to digest.
After soaking, pour away the soaking water and rinse the chickpeas well to ensure that no toxins are leftover on the chickpeas and in the water.
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
📖 Recipe
How to make Homemade Chickpea Spread {Hummus}?
Equipment
- Saucepan
- Blender or food processor
- Wooden spoon
Ingredients
- 2 cups Chickpeas
- ½ bunch Fresh parsley
- 1 tablespoon Tahini sesame mousse
- 1 Onion red
- 1 Garlic clove
- 1 teaspoon Extra virgin olive oil
- ½ Lemon juice - freshly squeezed
- 1 teaspoon Herb salt
- 1 dash Black pepper
Instructions
- Sieve the chickpeas through a close-meshed sieve and rinse them under cold running water until they no longer foam.2 cups Chickpeas
- After rinsing, set the chickpeas aside.
- Peel the onion and garlic clove and put both in your high-powered blender.1 Onion, 1 Garlic clove
- Chop the onion and garlic and put both in a small saucepan.
- Now sauté the onion and garlic until translucent.
- Once done, add the prepared chickpeas and heat them while stirring.
- Place the parsley inside the blender and chop it.½ bunch Fresh parsley
- Then add all the other ingredients, including spices and cooked chickpeas, to the blender and blend until smooth.1 tablespoon Tahini, 1 teaspoon Extra virgin olive oil, ½ Lemon, 1 teaspoon Herb salt, 1 dash Black pepper
- Season to taste and serve your first batch of hummus after it has cooled.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Colleen
This homemade hummus is so much better than store bought! Thanks for this delicious recipe!
Nora
Glad you enjoyed it, Colleen! 🙂
Amy Liu Dong
This looks incredibly yummy, perfect for any sandwich! The texture and color give this spread an enticing and tempting effect. Loved it!
Nora
Thank you, Amy! I am very happy you liked it!