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.
🥘 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 sign up for our Newsletter or 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.
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
Sara says
This homemade chickpea spread is a delicious addition to sandwiches and wraps! We also love using it as a dip for fresh vegetables and naan. Thank you for this yummy healthy recipe!
Nora says
Thank you, Sara! I am happy you like it!
Andrea says
I've never made my own. I can't wait to try this. We love chickpeas!
Nora says
Let me know how it turned out! 🙂
Lindsay says
Love this! Definitely one of the best homemade hummus recipes I've tried to date. Will be making again!
Nora says
Thank you, Lindsay! I am so happy you loved it!
Michele Peterson says
This going to save me a ton of money this summer. Hummus is our favourite boat food!
Nora says
That's great to hear! 🙂
Bernice says
I make hummus all the time because it's one of my favourite snacks. I've never bothered to add onions to it but your recipe inspired me to try it with them. It really was a nice touch!
Nora says
Thank you, Bernice! Happy you liked the onions!