Best Hummus Recipe (with Canned Chickpeas!)
Servings: 6 servings
Calories: 83kcal
When it comes to hummus, nothing beats homemade. But if you don't want to spend much time making it, this hummus recipe with canned chickpeas is the one I turn to most often. It takes 5 minutes to prepare (literally!), and the flavor is 100% better than any store-bought option.
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Ingredients
- 1 (15 oz.) can garbanzo beans (also called chickpeas)
- ⅓ cup tahini (see notes)
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 garlic clove , minced
- ½ teaspoon ground cumin
- ½ teaspoon fine salt (I use Real Salt brand)
- 3 to 5 tablespoons water , as needed for texture
Instructions
- Open the can of garbanzo beans and drain it through a fine mesh strainer. Rinse well until you see no more bubbles on top, then transfer the drained chickpeas to a 12-cup food processor fitted with an S-blade. Add the tahini, olive oil, minced garlic, cumin, salt, and 3 tablespoons of water.
- Secure the lid on the food processor and blend until the chickpeas break down and the mixture looks smooth. Use a spatula to scrape down the sides of the machine, then add another tablespoon or two of water for a runnier consistency and blend again. The hummus should become fluffier and smoother-looking as you keep processing it. Taste the hummus and add more seasoning, if needed. (I always add another ¼ teaspoon of salt, but your taste buds might be different.)
- Once you are satisfied with the flavor and texture, the hummus is ready to serve. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
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Notes
Nutrition information is for 1 of 6 servings; roughly ¼ cup of hummus. This information is automatically calculated, and is just an estimate, not a guarantee.
Tahini Note: Some tahini tastes more bitter than others. I recommend trying Soom, Whole Foods 365 brand, or Artisana raw tahini. I've tested all 3 of these brands with this recipe, and the flavor is great! (The raw tahini will create a slightly thicker hummus, while the other two are slightly more runny.)
Tip for Extra-Smooth Hummus: To make the chickpeas mushy, drain and rinse the can of chickpeas, then add them to a small saucepan. Cover them with 2 inches of water and add ½ teaspoon of baking soda. Bring the liquid to a boil over high heat, then boil for 15 minutes, or until the skins slip off and the chickpeas are easily mashed. This step is optional (because it's time-consuming!) but will give you smoother results. Be sure to rinse the chickpeas briefly after boiling them to remove any baking soda flavor.
Nutrition
Calories: 83kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg