This easy homemade hummus made with canned chickpeas and 7 other simple ingredients you probably already have on hand. The result? A creamy and delicious dip that is ready in less than 5 minutes!
Wait, can I make hummus with canned chickpeas? YUP, sure can and it's a game changer! Typical homemade hummus recipes will call for cooking the chickpeas (in water and baking soda) and/or removing the skin, which can be a tedious and time-consuming process. The result is smooth and creamy hummus, however we can do the same with canned chickpeas, in WAAY less time.
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Ingredients
8 ingredients and 5 minutes is all it takes to make this canned chickpea hummus.
- Canned chickpeas, no salt added
- Avocado oil
- Water
- Good quality tahini (I love Soom Organic)
- Jalapeño juice* (or swap with lemon, pickle, or olive juice)
- Garlic granules - I prefer granules over garlic cloves for ease and customization. Add fresh minced or shaved garlic for a more pungent garlic flavor.
- Iodized salt (or sub Himaylan sea salt)
- Cumin
*Lemon juice is typically used in most hummus recipes, but I've found that it's easy for the lemon flavor to take over the rest of the ingredients. In this recipe, we are using jalapeno juice instead. Not only does it balance out the other ingredients but it also adds flavor and a bit of a tanginess that makes this homemade hummus delectable. Shockingly, it doesn't add heat or spiciness but feel free to swap with pickle or olive juice if needed.
How to make homemade hummus with canned chickpeas
- First, drain and rinse chickpeas. Add them to a food processor along with avocado oil, water, tahini, jalapeño juice, garlic, salt and cumin.
- Next, blend until smooth.
- Optional: drizzle with oil, herbs and/ or chopped olives.
Tips for making homemade hummus
- Blending. Blend for about a minute, then stir with a spatula to ensure the oil and tahini on the bottom of the food processor fully incorporate into the rest of the ingredients. Blend for another minute, or until desired consistency is achieved.
- Texture. Want the hummus thinner? Add 1-3 additional tablespoons of water and continue to blend in the food processor until desired texture is achieved.
- Quality Tahini. I love Soom tahini as the flavor and texture is always consistent. Make sure to use a good quality tahini, that only has sesame seeds listed as the ingredient.
Ways to serve and enjoy hummus
Hummus is an easy and versatile dip that is a great addition to charcuterie/snack boards as it pairs well with fresh vegetables, crackers, and bread. However, there are many other ways to enjoy it, too! Here are a few of my favorites;
- Sandwiches and wraps (try it on these Vegan Hummus Wraps with Baked Tofu)
- Pair with falafel
- Add to salads for additional protein, moisture, and healthy fats.
- Pair with grilled vegetables, crispy tofu, or baked potatoes.
- Use on toast and top with roasted beets (red or golden), arugula, and pumpkin seeds. Also is delicious on baked sweet potato toast with toppings of choice.
- Add to mediterranean bowls with roasted red pepper sauce or other grain bowls of choice.
Variations
Customize this simple hummus by adding a variation of herbs, spices, and other ingredients.
- Fresh herbs like cilantro, parsley, chives, rosemary, or dill.
- Dried spices such as cayenne pepper, sumac, coriander, onion powder, paprika, red pepper flakes, everything bagel seasoning, or additional salt can be added for additional, bolder flavors.
- Additional chickpeas can be added mashed or whole for variations in texture.
- Olives, sun-dried tomatoes, red onions, capers, feta cheese, and red peppers also make for great additions to homemade hummus.
Add desired ingredients to a bowl of hummus, swirled with additional oil before serving for a more enticing and flavorful dip.
Storing hummus
Store hummus in the refrigerator, in an airtight container, for up to a week.
📋 Recipe
Easy Homemade Hummus with Canned Chickpeas
Equipment
- food processor
- measuring spoons
Ingredients
- 1 ½ cup chickpeas (no salt added), drained & rinsed
- 3 tablespoons avocado oil (sub olive oil)
- 3 tablespoons water
- 2 tablespoons tahini (I love Soom)
- 1 tablespoon jalapeño juice (sub lemon, pickle or olive juice)
- 1 teaspoon garlic granules
- ¼ heaping teaspoon iodized or pink himalayan salt
- ¼ teaspoon cumin
Instructions
- Drain and rinse chickpeas in a strainer. Add to a food processor with the rest of the ingredients listed. Blend for about a minute, then stir with a spatula to ensure the oil and tahini on the bottom of the food processor fully incorporate into the rest of the ingredients. Blend for another minute, or until desired consistency is achieved.
- Optional: add to a bowl and top with a drizzle of oil and fresh herbs of choice
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