Creamy Hummus with Canned Chickpeas
If you've got canned chickpeas, you're just minutes away from delicious, creamy hummus. I always keep a few cans on hand, so this recipe comes together fast. Perfect for dipping veggies, spreading on shawarma wraps, or serving on a platter.
Equipment
- Food Processor
Ingredients
- 1 can chickpeas 540ml
- 3 tbsp olive oil
- 3 tbsp tahini
- 2 garlic cloves
- 1/2 tsp salt
- 3 tbsp lemon juice
- 3 tbsp water
- 2 ice cubes
Instructions
- Prepare the chickpeas: Open the can of chickpeas and drain them into a large bowl. Rinse once or twice to wash away the aquafaba (the chickpea water).
- Remove the skins: Fill the bowl with fresh water and gently massage the chickpeas with your fingertips to loosen the skins. Don’t crush the chickpeas- you just want to rub them lightly so the skins float off.
- Strain the skins: Pour the water (with the skins) through a strainer to catch them. Refill with fresh water and repeat the rubbing/straining process a couple of times, aiming to remove about 75% of the skins. Note: It doesn’t need to be perfect - leaving some skins is fine. But the more you remove, the silkier your hummus will be.
- Drain well: Once you’ve removed most of the skins, drain the chickpeas thoroughly.
- Blend: Transfer the chickpeas to a food processor along with the garlic cloves. Pulse a few times until the chickpeas break down into a coarse paste. Add the tahini, lemon juice, salt, olive oil, water, and ice cubes. Process on high until very smooth and creamy, about 2–3 minutes.
- Taste and adjust: Stop and scrape down the sides of the bowl if needed. Add more lemon for tang, or salt for flavour.
- Serve: Transfer to a bowl, drizzle with olive oil, and sprinkle with sumac, paprika, or chopped parsley if you like.
Notes
Note: The ice cubes don’t affect flavour - they just whip extra air into the mixture and help emulsify everything into a silky hummus.
Store in an air tight container in the fridge for 2 to 3 days.
Nutrition
Calories: 164 kcal | Total Carbs: 4 g | Protein: 2 g | Fat: 17 g | Saturated Fat: 2 g | Sodium: 297 mg | Fiber: 1 g | Sugar: 0.3 g | Vitamin A: 8 IU | Vitamin C: 5 mg | Calcium: 20 mg | Iron: 1 mg | Net Carbs: 3 g
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