Why You’ll Love This Recipe
I love this recipe because canned chickpeas make homemade hummus incredibly convenient. I simply drain and rinse them, then let my food processor do most of the work.
I also like being able to control the texture. By blending the hummus thoroughly and gradually adding ice-cold water, I can make it light, fluffy, and creamy rather than thick or grainy.
Another advantage is how versatile it is. I serve this hummus with pita bread and vegetables, spread it over toast, add it to wraps and sandwiches, or spoon it into grain bowls and salads.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 1 small garlic clove, roughly chopped
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 3–5 tablespoons ice-cold water
- Paprika or sumac for garnish, optional
- Chopped fresh parsley for garnish, optional
- Whole chickpeas for garnish, optional
Directions
I start by draining and rinsing the canned chickpeas thoroughly. For an especially creamy result, I sometimes place the drained chickpeas in a saucepan with water and simmer them for about 10 minutes until they become very soft. I drain them well before continuing.
I add the tahini and fresh lemon juice to my food processor and process them for about 1 minute. I scrape down the sides and process again briefly. I find that whipping the tahini and lemon first helps create a lighter hummus.
Next, I add the garlic, olive oil, cumin, and salt. I process everything until well combined.
I add the chickpeas and blend for about 1–2 minutes. I stop occasionally to scrape down the sides of the food processor so everything blends evenly.
With the food processor running, I gradually pour in the ice-cold water one tablespoon at a time. I continue blending until the hummus reaches the smooth and creamy consistency I want. Depending on the chickpeas and tahini I’m using, I may not need all the water.
I taste the hummus and adjust the lemon juice, salt, garlic, or cumin as needed. If it is still thicker than I prefer, I blend in another splash of cold water.
To serve, I spoon the hummus onto a plate or into a shallow bowl and create swirls across the surface with the back of a spoon. I drizzle it with extra-virgin olive oil and sometimes finish it with paprika, sumac, parsley, or a few whole chickpeas.
Servings and Timing
This recipe makes approximately 1 1/2 cups of hummus, or about 6 servings.
Preparation time: 5 minutes
Blending time: 5 minutes
Total time: about 10 minutes
If I choose to simmer the canned chickpeas first for an extra-soft texture, I allow approximately 10 additional minutes.
Variations
For roasted garlic hummus, I replace the raw garlic with roasted garlic cloves. I find that roasted garlic creates a milder, slightly sweet flavor.
For spicy hummus, I add cayenne pepper, red pepper flakes, harissa, or my preferred chili paste. I start with a small amount and increase it until I reach the level of heat I like.
For roasted red pepper hummus, I blend in about 1/2 cup of drained roasted red peppers. I reduce the amount of water as needed to keep the hummus thick and creamy.
For herb hummus, I blend in fresh parsley, cilantro, or basil. I like the extra freshness and color the herbs bring to the finished dip.
For an extra-lemony hummus, I increase the fresh lemon juice and add a little finely grated lemon zest.
Storage/Reheating
I transfer leftover hummus to an airtight container and keep it refrigerated for up to 4–5 days. I sometimes add a thin drizzle of olive oil over the surface before covering the container.
I don’t normally reheat hummus because I prefer serving it chilled or at room temperature. I usually remove it from the refrigerator about 15–20 minutes before serving.
If the hummus becomes thicker after refrigeration, I stir in a teaspoon or two of cold water or fresh lemon juice until the creamy texture returns.
FAQs
How do I make canned chickpea hummus extra creamy?
I use very soft chickpeas, blend the tahini and lemon juice before adding the other ingredients, and process the hummus for several minutes. I also gradually add ice-cold water while blending. When I want an exceptionally smooth result, I simmer the canned chickpeas until very soft before making the hummus.
Do I need to peel canned chickpeas for smooth hummus?
No. I can make creamy hummus without peeling every chickpea. Removing the skins can produce an even smoother texture, but I usually find that thoroughly blending very soft chickpeas gives me excellent results with much less work.
Why is my homemade hummus grainy?
I usually get grainy hummus when the chickpeas are too firm or the mixture hasn’t been blended long enough. I can soften canned chickpeas by simmering them before blending, and I continue processing the hummus until the texture becomes smooth.
Can I make hummus without tahini?
Yes. I can leave out the tahini, although the finished dip will taste different from traditional hummus. I sometimes add a little extra olive oil or another mild seed or nut butter when I want more richness.
What can I serve with creamy hummus?
I like serving hummus with warm pita bread, pita chips, crackers, carrots, cucumber, celery, and bell pepper strips. I also spread it inside wraps and sandwiches or serve it with falafel, roasted vegetables, salads, and grain bowls.
Conclusion
This Creamy Hummus from Canned Chickpeas gives me a quick and convenient way to make a classic homemade dip without soaking or cooking dried chickpeas. With tahini, fresh lemon, garlic, olive oil, and a little ice-cold water, I can turn one can of chickpeas into smooth and flavorful hummus in just minutes.
PrintCreamy Hummus from Canned Chickpeas Recipe
Creamy Hummus from Canned Chickpeas is a smooth, rich, and easy homemade dip made with tahini, fresh lemon juice, garlic, and olive oil. Using canned chickpeas means this classic hummus can be ready in about 10 minutes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 6 servings (about 1 1/2 cups)
- Category: Appetizer
- Method: Food Processor
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 1 small garlic clove, roughly chopped
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 3–5 tablespoons ice-cold water
- Paprika or sumac for garnish, optional
- Chopped fresh parsley for garnish, optional
- Whole chickpeas for garnish, optional
Instructions
- Drain and rinse the canned chickpeas thoroughly. For an extra-creamy texture, optionally simmer the chickpeas in water for about 10 minutes until very soft, then drain well.
- Add the tahini and fresh lemon juice to a food processor. Process for about 1 minute, scrape down the sides, and process again briefly until creamy.
- Add the garlic, olive oil, cumin, and salt. Process until well combined.
- Add the chickpeas and blend for 1–2 minutes, stopping occasionally to scrape down the sides of the food processor.
- With the food processor running, gradually add the ice-cold water 1 tablespoon at a time. Continue blending until the hummus is smooth, light, and creamy.
- Taste and adjust the lemon juice, salt, garlic, or cumin as desired. If the hummus is too thick, blend in another small splash of cold water.
- Spoon the hummus into a shallow serving bowl and create swirls across the surface with the back of a spoon. Drizzle with extra-virgin olive oil and garnish with paprika, sumac, parsley, or whole chickpeas if desired.
Notes
- For especially creamy hummus, simmer the canned chickpeas for about 10 minutes until very soft before blending.
- Peeling the chickpeas is optional. Very soft chickpeas and thorough blending can produce a smooth texture without removing the skins.
- Whipping the tahini and lemon juice together before adding the chickpeas helps create a lighter, creamier hummus.
- Add ice-cold water gradually because the exact amount needed varies depending on the chickpeas and tahini.
- For roasted garlic hummus, replace the raw garlic with roasted garlic cloves.
- For spicy hummus, add cayenne pepper, red pepper flakes, harissa, or chili paste.
- For roasted red pepper hummus, blend in about 1/2 cup drained roasted red peppers and reduce the water as needed.
- For herb hummus, blend in fresh parsley, cilantro, or basil.
- For extra-lemony hummus, add more fresh lemon juice and finely grated lemon zest.
- Store hummus in an airtight container in the refrigerator for up to 4–5 days.
- Serve chilled or at room temperature. If refrigerated hummus becomes too thick, stir in a teaspoon or two of cold water or fresh lemon juice.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 260 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
