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hummus in a bowl beside whole wheat tortillas
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5 from 1 vote

Easy Hummus with Canned Chickpeas and Tahini

Silky-smooth hummus with lemon and garlic topped with olive oil and paprika.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, Snack
Cuisine: Middle Eastern
Servings: 8
Calories: 77kcal
Author: Judy Purcell

Equipment

Ingredients

  • 1 (15-ounce) can chickpeas , drained
  • 1/4 cup tahini
  • 1 large garlic clove , minced (about 1 1/2 teaspoons)
  • 1/2 teaspoon sea salt
  • 2-3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil – plus more for serving
  • Freshly cracked pepper , for garnish
  • Smoked paprika , or sumac (for garnish)

Instructions

  • Drain the chickpeas and transfer to a large bowl with enough water to cover the chickpeas by a couple of inches. Gently rub the chickpeas with your fingers to help dislodge the skins. As the skins float to the top of the water, skim off bean skins with a slotted spoon and discard.
  • Continue to remove as many of the skins as possible (this may take about 5 minutes, but is important for a creamy-smooth texture). Drain the water off the chickpeas and transfer the chickpeas to a food processor.
  • Add the garlic, tahini, and salt to the chickpeas and process until the mixture begins to form a paste. With the machine running, add the lemon juice and olive oil. Stop the machine and scrape down the sides. Taste, and add more lemon juice or salt, if needed. If the hummus isn’t smooth in texture, add 1-2 tablespoons of water, and process again.
  • Just before serving, use the back of a spoon to create a shallow indentation on the surface of the hummus. Drizzle with 2-3 tablespoons olive oil and sprinkle with paprika and freshly cracked pepper. (Can also be served with lemon wedges.)

Notes

Recipe Tips
  • Canned chickpea hummus can be made several days in advance. Wait to garnish with oil until you’re ready to serve.
  • This is a naturally gluten-free hummus recipe, so to keep your snack gluten-free, use gluten-free dippers.
  • Store homemade hummus in the refrigerator for up to 7 days.
  • To serve, remove from the fridge and bring to room temperature for the best flavor and texture.
Recipe Variations
  • Spice it up with a sprinkle of crushed red pepper flakes over the top before serving.
  • Substitute roasted garlic for the fresh garlic.
  • Substitute toasted tahini for regular.
  • Add 1/2 a roasted red pepper when pureeing the chickpeas.
  • Add leftover cooked sweet potatoes, pumpkin, or grilled squash

Nutrition

Calories: 77kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 148mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg