Canned Chickpea Hummus

A bowl of homemade chickpea hummus with a sprinkling of paprika and chopped green onions.

This garlic and lemon canned chickpea hummus uses only 5 ingredients and is the easiest healthy snack. Use it as a dip, on toast, and more!

Course Appetizer, Snack, Lunch

Cuisine Mediterranean, Middle Eastern

Keyword canned chickpea hummus, homemade hummus, garlic hummus, lemon hummus

Prep Time 5

Total Time 5

Servings servings

Calories 149kcal

Author Jamie

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

Hint: You can't over-blend this recipe! Once it's finished, do a taste test to make sure it fits your preferences. You can always add more tahini, lemon, garlic, or salt and pepper for flavor. Or add additional water to thin.

Storage: Store leftover homemade hummus in an airtight container in the refrigerator for up to 5 days. You can also store hummus in the freezer for up to 3 months. Allow it to thaw completely in the refrigerator before eating.

See the blog post for my favorite hummus toppings, my favorite ways to eat hummus, and more photos and tips!

Nutrition