This easy canned chickpea hummus is light, garlicky, lemony, and ready in about 5 minutes. This simple version uses canned chickpeas, tahini, lemon, garlic, olive oil, and water.
I like my hummus with a little texture rather than completely silky-smooth, and It's easy to adjust to your own taste-add more lemon, garlic, tahini, or water after blending until it tastes and feels right to you.
I make this for quick lunches, snacks, charcuterie boards, and easy appetizer plates because it comes together in just a few minutes.
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Key Ingredients
You need only 5 ingredients plus salt and pepper to make this easy chickpea hummus recipe.
- canned chickpeas - I use Bush's canned chickpeas because they are reliably gluten-free and easy to find, but any plain can of chickpeas will work just fine.
- tahini - I use several different types of tahini. If you're looking for a quality gluten-free certified brand, Once Again Tahini is delicious.
- garlic - I really like this classic hummus recipe with three cloves of garlic. My husband prefers it with two. You can always add more garlic, so start with less and add more to your taste preference.
You'll also need lemon juice, olive oil, salt, pepper, and water. See the recipe card for quantities.
Variations + Substitutions
Here are some ways I enjoy switching up this canned chickpea hummus recipe:
- Other beans: You can substitute cannellini, great northern, or black beans. For a flavored version, try my Black Bean Hummus with Sun-Dried Tomatoes and Basil.
- More garlic or lemon: Blend in additional lemon juice or garlic after tasting.
- More tahini: Add more for a richer, smoother hummus.
- Aquafaba: You can replace some or all of the water with the liquid from the chickpea can for a smoother and fluffier texture.
How to Make Hummus with Canned Chickpeas
Making homemade hummus is truly as easy as tossing the ingredients in a blender and blending until smooth!
Some recipes will suggest blending things in a specific order or mincing the garlic first. In my recipe trials, I never noticed a difference so we keep it simple with just one step in my home.
- Add all ingredients to a food processor. Blend on high until well-mixed and creamy, scraping down the sides with a spatula as needed.
Hint: You can't over-blend this recipe! Once it's finished, do a taste test to make sure it fits your taste preferences. You can always add more tahini, lemon, garlic, or salt and pepper for flavor. Or add additional water to thin.
When you make this recipe, please leave a rating and review below. I always appreciate the feedback! ❤️
📖 Recipe
Canned Chickpea Hummus
Ingredients
- 1 15-ounce can of chickpeas , drained (400 grams)
- ¼ cup tahini (60 ml)
- 1 tablespoon lemon juice (½ medium lemon provides about 1 tablespoon of juice)
- 1 tablespoon olive oil
- 2-3 cloves garlic
- ¼ teaspoon each of salt and pepper , plus more to taste
- ¼ cup water (60 ml)
Instructions
- Add all ingredients to a food processor. Blend on high until well-mixed and creamy, scraping down the sides with a spatula as needed.
Notes
Nutrition
Hummus Toppings & Flavor Boosters
Classic chickpea hummus is made even better with toppings! Here are some of my favorite ingredients to garnish on top (or mix in) for an extra punch of flavor and texture:
- a sprinkling of smoked paprika
- a drizzle of olive oil
- roasted red bell peppers
- chopped green onions
- chopped parsley
- roasted garlic
- avocado or guacamole
- chopped kalamata olives or olive tapenade
- a sprinkling of flaky sea salt
How to eat hummus
As a dip for crackers, chips, or cut fresh vegetables, hummus makes a delicious appetizer or snack. I like to enjoy it in these ways:
- dollop in a hummus sandwich with cheese or vegan cheese slices and fresh or roasted vegetables
- layer in grain bowls or roasted veggie bowls
- use as a dairy-free cheese replacement in traditional sandwiches
- layer thickly in a tortilla with pickled vegetables and fresh baby spinach (I like pickled red onions or pickled asparagus best), add grilled chicken if you like
- serve as part of a dairy-free charcuterie board
- use as a dip for cottage fries
Expert Tips
Taste after blending. This recipe is intentionally simple and easy to adjust. Add more lemon, garlic, tahini, salt, pepper, or water after blending until it tastes right to you.
Prefer smoother hummus? I like this version with a little texture, but you can blend it longer or add a little extra tahini, water, or aquafaba for a smoother result.
Use very cold water for a lighter texture. Cold water can help loosen and aerate the hummus slightly as it blends.
More Easy Gluten-Free Snacks
Looking for more healthy snack recipes like this canned chickpea hummus? Check out these favorites:
Bm says
Very bland. I added double the amount of tahini, a whole lemon, more salt. My Jordanian husband's recommendation.
Jamie says
I hope you enjoyed it after your alterations! With simple recipes that can't be over-blended like this one, I often make the simplest version that outranks the store-bought versions. Then you can add and adjust as you like! Thanks for sharing your preferences for others to try!
Barbii says
Absolutely delicious, I added some rosemary, cumin and smoked paprika. I won't be buying Hummus anymore! Thank you so much for sharing
Jamie says
That's wonderful to hear! We feel the same way 🙂
Kolohe says
This is the best recipe using can chickpeas. Easy to make and I used smoked paprika with the other ingredients . My wife and I loved it and it was gone in three days.
I made it again and doubled the recipe. It is healthy and delicious!
Mahalo for sharing!
Jamie says
I'm glad you and your wife enjoyed it Kolohe! Thank you for leaving a review.
Roy Ray says
My husband and I love this recipe so much, I had to search my history to find it again, I am printing this one out to have on hand. Thank you for sharing!
Jamie says
I'm so glad you like it! Thank you for the review.
Annie says
So easy! I like to add roasted red peppers to change it up. I don’t think I’ll ever buy hummus again!
Carol hamilton says
Great serving and addition suggestions
Instead of using water to thin,I use some of liquid in the can. I think it helps to keep the mixture creamy. And I also replace the salt with tamari, because it darkens the final color a bit.,makes the mixture look richer and the added liquid helps to make it creamier
Jamie says
These are great tips Carol! Thanks for sharing your experience.
Hannah says
I’ve made this every week and thought I should post a comment about this easy, quick recipe. I take hummus to work with me every day for an afternoon pick me up with fresh veggies. I usually use Kalamata olives in mine, but also enjoy it with roasted peppers. I also love the garlic too, but only make this occasionally out of consideration for my coworkers! 😉
Jamie says
I'm so glad you enjoyed it!
Mona says
Hummus is one of my favorites. Thanks for the simple recipe and the tahini suggestion. This recipe is delicious!
Jeani McNamee says
Used this recipe, modified it just a little by adding a touch more lemon and garlic. In addition after adding the water, I also added about 6 large ice cubes. It was the best hummus I have ever had!!!
Jamie says
That's wonderful Jeani! Thank you so much for sharing. I'm going to try your method too!
Poppy says
Creamy easy and delicious hummus made with canned chickpeas! It’s just perfect!
L M says
Yum! Easy and delicious. Thank you verty much for posting this. A new staple to add to the list!
Jamie says
I'm so glad you enjoyed it!
Marsha says
This recipe for canned chickpea hummus is not overcomplicated with adding a stream of cold water or other extra steps. We love it!
Jules says
Why is this Hummus so good?? We love this easy recipe. I’m not sure why the other recipes for canned chickpea hummus make it so complicated. Thanks for making it simple!
Lena says
This is a fantastic hummus recipe! I made it with three cloves of garlic, and it was just perfect. Very flavorful, very creamy. I’ll be making it again!