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Easy Hummus With Canned Chickpeas
This easy hummus recipe with canned chickpeas is versatile and comes together quickly. The secret to its luxurious texture? Warm the beans before puréeing them.
👥 3 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 20 min👤 Anna Stockwell📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●food processor
📝 Preparation Steps
1
Empty 2 (15-oz.) cans chickpeas into a medium pot and cover with cold water by 1". Bring to a boil over high heat, reduce heat to medium-low, and simmer, undisturbed, until chickpeas start falling apart, about ⏱️ 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.
chickpeas2 (15-oz.) cans
2
Transfer chickpeas to a food processor. Add 2 garlic cloves, smashed and peeled, 6 Tbsp. fresh lemon juice, 6 Tbsp. tahini, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 2 Tbsp. reserved cooking liquid. Process for a full ⏱️ 5 minutes (set a timer) until creamy and smooth. If at any point the hummus appears dry or very thick, add more cooking liquid, 1 Tbsp. at a time. With the motor running, stream in ¼ cup extra-virgin olive oil and process just until combined. Transfer to a serving dish and drizzle with more oil. Do Ahead: Hummus can be made 5 days ahead. Let cool, then transfer to an airtight container and chill. Editor’s note: This recipe for canned chickpea hummus was first printed online in July 2018. Head this way for more of our easiest appetizer recipes →
chickpeas2 (15-oz.) cans. fresh lemon juice6 Tbsp. tahini6 Tbsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1
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