Homemade Tangy Chickpea Spread (Hummus)


chickpea spread


Not everyone is a chickpea fan like I am, but I wasn’t always.

I think a lot of it has to do with the way in which it’s prepared. I mean, who wants to munch on those little balls straight out of the can? Ewe.

Last year I went gluten-free and cut out a number of things from my diet due to some nasty little gremlin inside my body. (Not really… but you know what I mean). My body just wasn’t happy with the food that was going in.

So I went to a doctor who advised me on what to cut out and said goodbye to wheat, caffeine, alcohol, sugar, and a bunch of other things in the hopes that it would go away. And it did… eventually. Slowly I started incorporating foods back, and then I just forgot about it for a while. Now it’s back.Β 

I won’t bore you with the mini little tantrum I had yesterday once I realised what all I’d have to cut out AGAIN. Let’s just say it wasn’t pretty.

Anyway, to cut a long story short, I need to give up apples, bananas and a whole bunch of other stuff (that I LOVE) for the next few weeks, so you’ll be seeing some interesting recipes on here during that time!

And here’s the first recipe…

Since I need to cut down drastically on dairy, I needed to come up with something else for lunch yesterday. It had to be filling, healthy, and taste good. There’s nothing worse than not being able to eat certain foods, and then having to eat stuff that tastes like rubbish.

This chickpea spread (aka hummus) Β is so much better than what you find in the shops. It’s cheaper, you get more, and you can flavour it any way you like.

Here’s my version…

Tangy Homemade Hummus


  • 400g tin of chickpeas
  • 3 Tbsps olive oil (add more to taste if needed)
  • 4 Tbsps lemon juice (add more to taste if needed)
  • 1 Tbsp parsley
  • 1 Tbsp mixed herbs
  • 1 tsp Cayanne pepper or peppadew spice
  • Salt and pepper (to taste)


  1. Strain the chickpeas from the brine in the tin and place into a bowl or a food processor.
  2. Add in all the other ingredients and blend together. If you don’t have a food processor, just use a potato masher. It won’t be as creamy, but it gets the job done and I actually love the way it comes out. More rustic – yum!
  3. You want the mixture to be fairly creamy but not runny, and definitely not all stuck together. Add lemon juice and a bit of olive oil until you get the consistency that you want.
  4. Place the hummus into a Tupperware container and put it in the fridge until you need it. Easy as that!

I spread it over corn cakes and add a few slivers of jalepeno chillies on top. DIVINE!Β But you can really play around with this recipe and find whatever combinations work the best for you.



8 Replies to “Homemade Tangy Chickpea Spread (Hummus)”

  1. I think this is similar to Hummus here, which Kevin and I love, so will have to show this recipe to him and see if we can try. Thanks Melanie for sharing and I am with you on trying to eat healthier now, too πŸ™‚
    Janine Huldie recently posted…Prom Nightmare~A High School Memory for October Daily # 3My Profile

    1. Melanie Chisnall says: Reply

      It’s a pleasure Janine! Yip, it is definitely pretty much the same as hummus… I hope you get to try it. I always find homemade things like this are SO much better because you know what goes into it and can play around until you find the combo that you like.

  2. I’m SO sorry you have to give those foods up, but it looks like all the yummy things you’re creating make up for it. πŸ™‚ I hope whatever it was that was ailing you goes away for good. You’re such an amazing cook that I have a feeling you’re going to soar to new heights! πŸ™‚
    Cyndi recently posted…Let’s Take a Moment…For the EarthMy Profile

    1. Melanie Chisnall says: Reply

      Wow, what a comment… thank you! πŸ™‚ Well, if anything this “thing” is definitely forcing me to get experimenting and push some creative food boundaries, LOL!! I hope it goes away too, but until then I’m going to try my best not to moan about it and see what else is out there to try πŸ˜‰

  3. I’ve made a very similar recipe but didn’t think of using a spicy spice – like cayenne or peppadew? Never even heard of that! I’m going to have to google it!

    1. Melanie Chisnall says: Reply

      Kelly, the peppadew / jalapeno chillies chopped in are what make this hummus recipe. I love it!

  4. I love this recipe! Anything middle eastern is fine by me. Thanks for sharing, Mel!
    Michelle LIew recently posted…The songs that shaped meMy Profile

    1. Melanie Chisnall says: Reply

      Oooh, I’m right with you there Michelle. I love Middle Eastern food. We have something called “shwarmas” here and they’re filled with hummus, roast veg and all sorts of other goodies. So yum!

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