Creamy 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
