How Do You Make Hummus From Canned Chickpeas?

Let us begin by defining hummus so everyone is on the same page. Hummus, a delectable dip or spread, comprises tahini, lemon, chickpeas, and seasonings. In the Middle East and the Mediterranean, it is frequently consumed. You can find store-bought versions at grocery stores in the United States, but we recommend that you forego them and prepare your own. Almost everyone is familiar with hummus. A dip that embodies the essence of the Middle East, it is composed of legumes, tahini, garlic, and citrus.

Best Hummus

Discover the art of making the finest hummus at home. It is airy, dreamlike, and creamy. This straightforward hummus recipe does not require chickpeas to be peeled or soaked overnight. The yield of the formula is approximately 2 pints.


  • Preparation Time: 20 minutes
  • Cook Time: 20 minutes
  • Total TIME: 40 minutes
  • Yield: 2 cups (8 servings)


  • 1 can (15 ounces) of rinsed and drained chickpeas or 1 and a half cups of cooked chickpeas
  • 1/2 teaspoon baking soda (when canned legumes are utilized)
  • ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
  • 1 clove of garlic, medium to large, coarsely chopped
  • To flavor, 1/2 teaspoon of acceptable sea salt
  • 1/2 a cup of tahini
  • 2 to 4 tablespoons or more cold water
  • 1/2 teaspoon cumin, minced
  • 1 tablespoon olive oil, extra-virgin
  • Olive oil or zhoug sauce drizzle, minced fresh parsley, or a mixture of ground sumac or paprika may be used as garnishes.

Hummus Garnish

  • A thin layer of olive oil
  • A pinch of powdered sumac, exquisitely sour and deep pink, or paprika, which imparts a splash of color but is essentially flavorless, may be added.
  • Sesame seeds or a mélange of seeded spices, including dukkah
  • A spicy Middle Eastern condiment, including zhoug or shatter
  • Freshly chopped rosemary


  • In a medium saucepan, combine the legumes with the baking soda. After adding several inches of water to cover the chickpeas, bring the mélange to a boil over high heat. Continue boiling for approximately 20 minutes, reducing heat to prevent overflow, or until the chickpeas become mushy and bloated and their skins fall off. Drain the chickpeas through a fine-mesh strainer and briefly rinse them with cold water for approximately 30 seconds. Reserve (peeling the legumes is unnecessary for this recipe!).
  • Mix the garlic, salt, and lemon juice in the interim using a food processor or high-powered blender. After processing the garlic until it is very finely chopped, allow the mixture to settle for at least 10 minutes for the garlic taste to soften.
  • Blend the tahini into the food processor, making periodic scrapings of any tahini that has adhered to the sides and bottom until the mixture becomes dense and creamy.
  • As the food processor operates, drizzle in two tablespoons of icy water. Blend the contents of the food processor, scrubbing it until the mixture becomes pallid and creamy in consistency. (If your tahini was already exceptionally thick, you may require an additional 1 to 2 tablespoons of cold water.)
  • In a food processor, combine the cumin and the drained, overcooked legumes. Olive oil should be drizzled in a while combining. Blend for approximately 2 minutes, scrubbing the sides of the processor as needed, until the mixture is extremely smooth. If additional ice water by the tablespoon is required to obtain an incredibly creamy consistency, do so.
  • Adjust as needed; I almost always add half a teaspoon of salt and an extra tablespoon of lemon juice for enhanced flavor and acidity, respectively.
  • Transfer the hummus to a serving basin or platter, and arrange it in attractive swooshes on top using a spoon. Serve with garnishes of your preference on top. Hummus can be preserved for up to one week in the fridge sealed.

Recipe Tips

  • You can prepare hummus made with canned chickpeas days in advance. Oil garnishing should be withheld until just before serving.
  • Since this hummus recipe is inherently gluten-free, use gluten-free dippers to ensure your snack remains gluten-free.
  • Refrigerate hummus prepared from scratch for a maximum of seven days.
  • For optimal flavor and texture, remove from the refrigerator and bring to ambient temperature before serving.

Hummus Recipe Variations

Visiting the hummus section of a supermarket will provide you with an abundance of inspiration for seasoning it. It is not inappropriate to experiment with various varieties at home. While you appreciate the conventional approach, there are times when you desire a variation and typically opt for one of the following methods:

  • Enhance its flavor! A drizzle of 1/2 tsp each of powdered cumin and coriander enhances the flavor.
  • Roast the scarlet peppers. Combine 1 roasted red pepper, 1/4 cup toasted almonds, and 1/2 teaspoon smoked paprika to create a romesco-style condiment with a nutty flavor.
  • Incorporate pesto. Add pesto to the flavor to create a herbaceous dip with additional lemon.
  • Consider going green. Add up to one cup of spinach or 1/2 cup of fresh cilantro, basil, or parsley to the mixture.
  • Palette it fuchsia!
  • Smoke and sweeten the dish. Blend in the remaining hummus ingredients, 1/2 baked sweet potato, 2 tsp maple syrup, a hefty sprinkle of chili powder, and additional water as necessary.
  • Incorporate an autumn harvest motif. For a delectable autumn variation, incorporate cumin, coriander, cayenne, and roasted butternut squash into the traditional condiment.

Hummus Serving Suggestions

As soon as hummus is in your refrigerator, you will consider a million different applications. The following are some recommendations:

  • As a fast snack, pair it with vegetables or crackers (or consume it directly from the spoon).
  • Spread the spread on aesthetically pleasing crostini in preparation for an appetizer.
  • Serve it alongside tzatziki, baba ganoush, Greek salad, or tabbouleh or as part of a Mediterranean mezze platter centered on your next crudité board.
  • Please include it in your upcoming wrap or sandwich! It tastes fantastic on these vegetable wraps, chickpea shawarma wraps, and “club” sandwiches.
  • Add water to dilute the mixture to a consistency that you can drizzle. Then, incorporate it into your preferred fresh and roasted vegetables as a salad condiment!

How Long Does Homemade Hummus Last?

Preserving as much oxygen as possible from the item you are conserving is critical. It is optimal to spoon the substance into an airtight container and secure it with a wrap made of plastic. Touch the top of the garment gently to prevent air from entering.

After that, refrigerate the item with a lid for three to five days. Although we consume it within two or three days, there’s no need to fret; however, you may affix a piece of masking tape bearing the creation date to the underside. You will recollect things more quickly after that.

The process of converting canned legumes into hummus is uncomplicated. A luscious hummus can be effortlessly prepared by blending chickpeas, tahini, lemon juice, garlic, olive oil, and seasonings. This multipurpose condiment provides a delectable and nourishing supplement to one’s culinary repertoire.

Thank you for reading….

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