This isn’t just another chickpea spread. Think hummus with more bite, flavor depth, and a rustic vibe perfect for a thick slice of bread. A 5-minute, German-inspired, caraway-kissed, hearty little masterpiece.
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Hummus lovers, I see you. Always craving that creamy chickpea goodness. Same. Truly. But sometimes—just sometimes— don’t you want something even quicker? Something with a little more bite, a little more heartiness? Something a bit rustic?
Time to talk about this ridiculously easy chickpea spread. For one, it’s as unfussy as it gets, it takes 5 minutes, max: just a mash, a little onion chopping, then mix, and spread. Satisfying yumminess in no time.
The flavor is a whole different story from hummus. This one leans German—a little heartier, with a warm caraway kick that makes it perfect for a thick slice of dark rye for a proper Brotzeit. The texture is coarser, in the best way. We keep the chickpeas slightly chunky instead of mashing them into a smooth paste. Plus, the finely chopped onion adds just a bit of crunch for that extra bite.
Do I even have to say it’s my new go-to spread for busy days? I'm sure you've already guessed. And I think it might just be yours when you want something homemade, hearty, healthy, and über-delicious on your toast or fave crackers.
Key Ingredients for This Quick Chickpea Spread
Five ingredients only, all carefully chosen. (Not counting salt and pepper, those are a given, right?)
(1) Chickpeas, obviously.
A whole lot of them: two small jars or about 1.5 regular cans. Mash them with a fork or give them a quick blitz in the food processor. Keep some texture, though, we’re trying to avoid the hummus mush here.
(2+3) Two types of oil.
I love mixing olive oil with a neutral one. The olive oil adds depth, freshness, and a little nuttiness, but I don’t want it to take over.
(4+5) Ground caraway + finely chopped red onion.
This duo gives the spread serious German hearty dish energy. Rustic, savory, and just so good.
How to Serve It
I’ve said it already, but it’s worth repeating: this chickpea spread is chef’s kiss on dark rye bread. Or really, any good, hearty bread, sourdough included.
Crackers are a solid yes. I had it with my savory multi-seed crackers, nom. But honestly, whatever salty crackers you fancy will do the trick.
If you’re keeping it low-carb, grab some veggie sticks. Cucumber, bell pepper, celery. All good choices.
And full disclosure? (We’re all friends here, after all, esp. us chickpea and hummus lovers - that’s a bond for life.) I have eaten this straight off the spoon. Especially on day two, because wow does this spread get better. The caraway and onion settle in, and the whole thing just levels up.
🍽 Recipe
5-Min Rustic Chickpea Spread (vegan)
Ingredients
- 400 g cooked chickpeas (garbanzo beans) about 2 small jars or 1.5 cans
- 2 tablespoons mild olive oil
- 2 tablespoons rapeseed oil or another neutral oil
- 1 small red onion
- 1 teaspoon ground caraway seeds
- Salt & pepper to taste
Instructions
- Roughly mash the chickpeas with a fork or blitz them in a food processor, along with the olive oil, rapeseed oil, and 2 tablespoons of water. Don't "overmash" —just enough to keep some texture.
- Peel and finely chop the red onion.
- Mix everything together with the spices using a spoon.
- Give it a taste, adjust the seasoning if needed, and spread it generously on your favorite bread. That’s it! Enjoy. 🙂The chickpea spread will last for 3–4 days in the fridge and actually gets better with time. The flavors deepen after a day, making it even more delicious.
I’m always curious. How did it go? Tried this vegan chickpea spread recipe? I wanna hear all about it. How did you serve it? Any fun twists? Any flops? Drop the details below because we all love a good kitchen win or a lesson learned.
Wishing you planty of Brotzeit delights,
Ramona
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