Hummus selbst machen: Einfaches Rezept aus der Dose

Do you want to make hummus yourself and are you looking for a quick and simple recipe? Perfect! With chickpeas from the can or the glass, you can conjure up creamy hummus in no time – ideal for dipping, painting or as a side dish.

Here you can find out everything that is important: from the basic recipe to toppings, tips for durability and storage to exciting variants such as beetroot, pumpkin or avocado-human. I also explain to you what is Tahin, why it belongs in hummus and what alternatives there are.

What is humus?

Hummus is a creamy dip from the Middle East, which traditionally consists of chickpeas, tachin (sesame paste), olive oil, lemon juice, garlic and spices. It is vegan, rich in protein and versatile.

Why hears Tahin in hummus

Tahin is a paste made of finely ground sesame. It ensures the typical, slightly nutty aroma and a particularly creamy consistency. Tahin also delivers healthy fats, calcium and protein. If you don’t like Tahin or don’t have at home, you can replace it with almondmus, cashewm or even a little Greek yogurt – but that changes the taste and makes hummus a little less classic. Just try everything out and let me know what you think.

Make hummus yourself: it works so quickly and easy

You can get the ingredients in every well -stocked supermarket. And you need it all:

Ingredients for a bowl of hummus:

• 1 can of chickpeas (approx. 240 g drip weight)
• 1 El Tahin
• ½ tsp ground cinnamon
• ½ teaspoon ground cumin
• ½ tl gemahlener kardam
• 1 teaspoon salt
• 1 tablespoon of lemon juice
• 2 tablespoons of olive oil
• 50–80 ml of water (depending on the desired creaminess)

Topping for olive oil with roasted garlic

• 5 tablespoons of olive oil
• 2 cloves of garlic
• 1 teaspoon of fresh oregano leaves
• 1 Zimtstange

Preparation:

1. Put the chickpeas in a sieve, rinse thoroughly and drain.
2. Put chickpeas, tahin, cinnamon, cumin, cardamom, salt, olive oil and approx. 50 ml of water in a high container.
3. Puree everything finely with the hand blender. If the hummus is too firm, add more water until the desired creaminess is reached.
4. Season the hummus with lemon juice and refer them if necessary.
5. Heat olive oil for topping in a pan over medium heat. Cut the garlic into fine slices, pluck oregan leaves.
6. Put the garlic, oregano and cinnamon stick in the oil and roast until the garlic is golden brown.
7. Arrange hummus in a bowl, shape a hollow with a spoon and give the flavored oil with garlic, oregano and cinnamon stick over it.

Tips for the perfect preparation

So that your hummus becomes perfect, note the following tips:

• The longer you puree, the more creamy your hummus becomes.
• For extra creaminess, you can briefly let the chickpeas in hot water beforehand or rub off the cuticles – but that’s not a must.
• Lemon juice gives the hummus fresh. If you like, add 1–2 tablespoons of freshly squeezed lemon juice.

Durability and storage of self -made hummus

Even made hummus lasts for so long:

• In the fridge: Hummus is closed airtight 3-5 days. Covered with a little olive oil, it remains particularly fresh.
• Freeze: You can freeze hummus in portions. Let it thaw in the refrigerator overnight and stir well before serving.
• Shelf life extendedN: In order to optimize the durability and keep the dip fresh, hummus should always remove with a clean spoon so that it does not spoil faster.

Signs of spoiled hummus

To ensure that your hummus is still edible, pay attention to the following signs:

• Odor: A sour, unpleasant or unusual smell is a clear warning signal.
• Look: Mold spores, a strong color change or a changed consistency indicate that hummus is spoiled. A separation of oil and water can also be a hint.
• Taste: A strange taste should also prevent you from eating.

Hummus variants: more taste, more color!

Do you want to change? Try these variants:

• Rote-Bete-Hummus: Puree 100 g pre -cooked beetroot – there is a great color and earthy taste. Please make sure that the amount of water is adjusted. Pre -boiled beetroot already contains water and can make the hummus fluid if too much water is added.
• Pumpkin hummus: Put 100 g of Hokkaido or Butternut-Kürbis in the mixer. Also pay attention to the amount of the water added here, since cooked pumpkin also contains water.
• Avocado-Hummus: Puree 1 ripe avocado with the chickpeas – makes hummus particularly creamy and mild. This version also tastes good for children. At least my food is very happy.
• Sharp hummus: Season with chilli oil, Harissa or cayenne pepper.
• Herbal hummus: Mash fresh parsley, coriander or mint.

Toppings: That still fits on homemade hummus

In addition to the aromatic olive garlic oil, you can also top your hummus like this:

• Roasted chickpeas
• Pine nuts or sesame
• Pomegranate seeds
• Paprika powder or sumach
• Fresh herbs like parsley, coriander, mint
• Chopped olives
• Fat Oder vegans fat

Why fits hummus?

Hummus is a real all -round talent! You can enjoy it as:

• Dip for vegetable sticks, crackers or flatbread (Pita, Naan, baguette)
• Spread
• Supplement to Falafel, grilled vegetables or meat
• Sauce for bowls, wraps or sandwiches
• Topping for salads
• Filling for oven potatoes

The list is endless. Tell me what you like to eat your hummus. Write me or leave a comment.

Conclusion: Making hummus yourself is child’s play

Making hummus yourself is really child’s play. With pre -cooked chickpeas and a few spices, you have prepared a healthy, creamy dip in a few minutes, which can be varyed as you please. Whether classic, with beetroot, pumpkin or avocado – try through and find your favorite variant!

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