Canned Chickpea Hummus

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

This easy canned chickpea hummus is light, garlicky, lemony, and ready in 5 minutes. Blend it smooth or leave a little texture, then adjust the tahini, lemon, garlic, or water to taste.

Course Appetizer, Snack

Cuisine Mediterranean, Middle Eastern

Keyword canned chickpea hummus, homemade hummus, hummus recipe with canned chickpeas, hummus with canned chickpeas

Prep Time 5

Total Time 5

Servings servings

Calories 149kcal

Author Jamie Monkkonen

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.

Aquafaba: You can use the liquid from the chickpea can in place of some or all of the water for a slightly creamier and fluffier texture.

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months and thaw completely in the refrigerator before serving.

Nutrition