Easy Homemade Hummus with Canned Chickpeas
This homemade hummus with canned chickpeas is lusciously creamy, savory, and incredibly easy to make. Ready in about 5 minutes, it's perfect for dipping, spreading, and everyday snacking.
Equipment
- food processor
- measuring spoons
Ingredients
- 1 ½ cup chickpeas (no salt added), drained & rinsed (13.4 oz box of 365 organic garbanzo beans)
- 3 tablespoons extra virgin olive oil or avocado oil
- 3 tablespoons water
- 2 tablespoons pourable and creamy tahini
- 1 tablespoon jalapeño brine/juice sub lemon, pickle or olive juice
- 1 teaspoon garlic granules
- ¼ heaping teaspoon sea salt or pink Himalayan salt
- ¼ teaspoon ground cumin
Instructions
- Add ingredients to a food processor: Drain and rinse chickpeas, then add them to the food processor along with the rest of the ingredients listed.
- Blend: Pulse on high for 1–2 minutes or until smooth and creamy. Scrape down the sides and bottom of the food processor as needed to fully incorporate the tahini and oil.
- Taste: adjust as needed, adding more water for a thinner consistency, extra salt for flavor, or more jalapeño juice for added tang and heat.
- Serve: Transfer to a bowl and serve as is or topped with a drizzle of oil, chopped herbs, olives, or whole chickpeas.