Homemade Garlic Hummus with Canned Chickpeas

Homemade garlic hummus dip topped with some whole chickpeas and sprinkled with paprika in a black dish.

How to make hummus using canned chickpeas. This easy recipe blends garlic, tahini, and lemon juice for a delicious Mediterranean dip perfect for snacking.

Course Appetizer, dip, Snack

Cuisine Levantine, Mediterranean, Middle Eastern

Prep Time 5

Total Time 5

Servings servings

Calories 166kcal

Author Jas

Equipment

Food processor

Ingredients

15 oz can chickpeas rinsed and drained
2-3 garlic cloves minced
4 tablespoons tahini sauce
juice of 1 lemon
½ teaspoon ground cumin
2 tablespoons extra virgin olive oil plus more for serving
kosher or sea salt and freshly ground black pepper to taste (about ⅛-1/4 tsp)
dash of (smoked) paprika or cayenne pepper for serving
chopped fresh parsley for serving optional

US Customary - Metric

Instructions

Drain and rinse the canned chickpeas (garbanzo beans). Depending on your personal preference, you can remove all or half of the skin/husks or leave them on. I always leave them on.
Add the tahini and lemon juice to the food processor. Process for 1 minute, scraping the sides and bottom of the bowl, then process for another 30 seconds. It will help make the chickpeas and tahini creamy and smooth.
Add the minced garlic, olive oil, ground cumin, salt, and pepper to the blender. Process for 30 seconds, scrape the sides and bottom of the bowl, then process another 30 seconds or until well blended.
With the food processor running, slowly add 2 to 3 tablespoons of water until the hummus is smooth and creamy. If it's still too thick, add more water until you reach your desired consistency.
To serve, scrape the hummus into a bowl (or individual mini bowls), then drizzle about one tablespoon of olive oil and sprinkle with paprika, toasted pine nuts, and chopped parsley. Hummus is best at room temperature.

Notes

TIPS FOR BEST HOMEMADE HUMMUS

Choose high-quality ingredients—it's essential to select high-quality ones that taste great (also see our substitution tips in the post above in the "Ingredients" section).
The longer you run your food processor or blender, the smoother your hummus will be.
Of course, you can add all ingredients to the food processor at once and blend them, but I like to incorporate flavors individually.
Occasionally, pause the motor to scrape down the sides of the bowl with a silicone spatula. This ensures that all the chickpea bits are evenly blended.
Taste as you go - taste the hummus and adjust with more salt, lemon juice, or garlic if needed. Remember, you can always add more of an ingredient but can't remove it once it's blended in!
You can roast the garlic for a richer flavor before adding it to the hummus.
Customize the flavor by adding roasted red peppers, garlic, spices, and herbs.
Serve with pita bread and fresh vegetables, or use as a spread for sandwiches and wraps.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used and serving size.

VARIATIONS

Mix in roasted peppers for a sweet and smoky flavor.
Add a dash of ground sumac.
Use roasted tahini sauce to change the flavor.
Blend in some sun-dried tomatoes for a decadent, tangy twist.
Use a large head of roasted garlic instead of fresh.
Mix some cayenne pepper, harissa, or Sriracha for a spicy kick.
Incorporate fresh herbs like parsley, cilantro, or basil for a fresh, vibrant taste.
Add roasted or steamed carrots for a slightly sweet and earthy variation.
Blend in roasted or boiled beets for a sweet flavor and beautiful pink color.
Mix in chopped Kalamata or green olives for a salty, savory flavor.
Mix canned pumpkin and warm spices like cinnamon and nutmeg for a seasonal twist. Also, try this spooky pumpkin hummus.

See the post above for frequently asked questions.

STORAGE

Store in an airtight container in the refrigerator for 4-7 days.

Nutrition