Easy Homemade Hummus Recipe Using Canned Chickpeas
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 tsp baking soda (optional, for softening)
- 1/3 cup tahini
- 1 large lemon, juiced
- 1 large garlic clove or 2 small ones, unpeeled
- 4–5 tbsp ice-cold water
- 2–3 tbsp olive oil, plus more for drizzling
- Pinch of salt
- Pinch of paprika (optional, for garnish)
Instructions
- Bring a small pot of water to a boil. Add chickpeas and baking soda (if using), then reduce heat to medium-low and simmer for 10-15 minutes. Add garlic 2 minutes before draining. Drain chickpeas and garlic, rinse under cool water, remove garlic skins, and set aside. Note: I like to add my garlic to the hot water as it not only makes it easier to peel but gently mellows out their strong garlic flavor. Optional: For a smoother hummus (and easier digestion), after draining, cover chickpeas with cold water and remove chickpea skins. Gently rub the chickpeas between your hands, and the skins will float to the surface for easy removal.
- In a food processor, blend tahini with 2-3 tbsp cold water for 1 minute until smooth. This step ensures the tahini is emulsified, preventing it from seizing when acidic lemon juice is added.
- Peel the softened garlic cloves and add them to the processor along with the lemon juice. Blend for another 30 seconds until well combined.
- Add the drained chickpeas to the food processor. Blend until the mixture becomes coarse.
- While the food processor is running, slowly drizzle in the olive oil. Blend until smooth and creamy. If the hummus is too thick, gradually add more cold water, one tablespoon at a time, until it reaches your desired consistency.
- Add salt and blend for 30 seconds. Taste and adjust seasoning if needed.
- Transfer the hummus to a bowl. Drizzle with olive oil and, if desired, sprinkle with paprika for garnish.