Easy Homemade Hummus with Canned Chickpeas

Homemade hummus with canned chickpeas is lusciously creamy, flavorful, and incredibly easy to make. Ready in about 5 minutes, this version blends tahini, garlic, cumin, and a splash of jalapeño juice for a tangy, savory hummus that’s far more balanced than versions overloaded with lemon.

Jump to:

• Ingredients
• How to make homemade hummus
• Tips for creamy hummus
• Ways to serve and enjoy hummus
• How to store hummus
• 📋 Recipe
• 💬 Feedback

Ingredients

• Canned chickpeas, no salt added: blend into creamy hummus quickly without the extra steps of soaking, cooking, removing the skins, etc.
• Tahini: gives hummus its rich, creamy texture and nutty flavor. Use a smooth, pourable tahini for the best results. I love Trader Joe's Organic and Soom.
• Jalapeño juice: instead of lemon juice, jalapeño juice adds brightness and tang without overpowering the hummus. It also adds another layer of savory flavor that makes this dip balanced and slightly addictive.
• Extra virgin olive oil: helps create a smoother texture and richer flavor. Avocado oil also works well.
• Water: helps to blend the ingredients together, creating a smooth consistency.
• Ground cumin: adds warmth and depth without making the hummus taste heavily spiced.
• Garlic granules: milder and more balanced than raw garlic, especially after the hummus chills in the refrigerator. Also keeps the recipe easy and quick.
• Salt: sea salt or pink Himalayan salt works best.

How to make homemade hummus

1. Add ingredients to food processor

Drain and rinse the chickpeas, then add them to a food processor along with the tahini, jalapeño juice, avocado oil, garlic granules, cumin, salt, and water.

2. Pulse until smooth and creamy

Pulse on high for 1-2 minutes or until smooth. Tahini and oil tend to settle on the bottom of the food processor, so scrape down the sides and bottom and blend again as needed.

3. Adjust and serve

Taste and adjust as needed, adding more water for a thinner consistency, extra salt for flavor, or more jalapeño juice for added tang and heat. Scoop into a bowl and serve as is or top with an additional dollop of oil, chopped herbs, or olives.

Tips for creamy hummus

• Blend well: Run the food processor on high for about 1 minute, then scrape down the sides and bottom of the food processor with a spatula to fully incorporate the oil and tahini. Blend for another minute, or until smooth and creamy.
• Use smooth, pourable tahini: Thick or dry tahini can make hummus grainy instead of creamy. Stir the tahini well before measuring. Soom and Trader Joe's organic tahini are my go-to brands for their consistent texture.
• Adjust consistency: add another tablespoon of water as needed to thin the hummus to your liking.
• Use a high-quality oil: using a high-quality olive oil or avocado oil will help create a luscious and smooth hummus without bitter notes.

Ways to serve and enjoy hummus

• Spread onto wraps and sandwiches for extra creaminess and flavor.
• Serve with warm pita chips, crackers, cucumbers, carrots, and other crisp vegetables.
• Add to grain bowls with roasted vegetables, falafel, or crispy potatoes.
• Use as part of a snack board with olives, nuts, pickled vegetables, and fresh herbs.
• Make a batch of these Mediterranean nachos.
• Thin with a little extra water or oil and use as a creamy dressing or sauce.
• Spread onto sweet potato toast and top with fresh herbs, arugula, or crispy tofu.

How to store hummus

Store homemade hummus in an airtight container in the refrigerator for up to 1 week. If the hummus thickens after chilling, stir in a small splash of water before serving to loosen it back up.

📋 Recipe