Not everyone has the time to slow-simmer dried chickpeas for the express purpose of blitzing them into oblivion. And while some will tell you that doing so is the only way to achieve a silky smooth hummus, this recipe begs to differ. Canned chickpea hummus is the simple supermarket-ingredient hack that gives you ownership over your dip, without the need to start from scratch.
The secret is boiling the precooked chickpeas (a.k.a. garbanzo beans) in water for 20 minutes before puréeing them. The method results in a velvety, wonderfully creamy hummus that rivals your favorite take-out version—all without soaking anything overnight. The results are also easier to customize than store-bought hummus: Add a few tablespoons of chopped fresh parsley to the bowl of your food processor. Flavor it with roasted garlic or marinated red peppers. Sprinkle in a pinch of smoked paprika, cumin, sumac, or cayenne. Allergic to sesame seeds? Swap the tahini for almond or peanut butter (unsweetened, please) and the canned chickpeas for any other bean in your pantry. Will it be authentic to the cuisines of the Middle East or Mediterranean? No. Delicious and easy? Absolutely.
Serve your semi-homemade hummus as an appetizer with veggies and pita bread, or slather it on the bottom of a bowl, top with falafels, and garnish with za’atar and drizzle of olive oil, plus toasted pine nuts and flaky sea salt.
Recipe information
Total Time
30 minutes
Yield
Makes about 3 cups
Ingredients
Preparation
Step 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.
Step 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 →
Recipe notes
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