Discover the ONE TRICK to make smooth, homemade hummus with canned chickpeas. An easy hummus recipe for busy households.

A bowl of hummus is garnished with chickpeas, olive oil, black pepper, and cilantro. Fresh cilantro and parsley are placed around the bowl, with a smaller bowl of chickpeas to the right. The background is a marbled white surface.

Imagine the creamiest, smooth hummus recipe you ever tasted, made in your own kitchen. Ok, now stop imagining because believe me when I say - this is it! My hummus recipe with canned chickpeas is not only delicious, it's quick, and effortlessly brings the flavors of Israeli right into your busy households.

Authentic flavor without the fuss. No need to boil or peel your chickpeas, and no time-consuming processes. But wait, are canned chickpeas as nutritious?

Canned chickpeas vs dried chickpeas

A food processor bowl filled with chickpeas, ready to be processed. The stainless steel blade is visible in the center of the bowl. The food processor is placed on a white marble surface.

If you are a Mama like me, it's one thing to have a quick recipe, but it's another to know that what we are feeding our littles is healthy. Nutritious snacks that are easily put together are important and should be a habit formed in every home. So, what about using canned beans rather than dried?

Good news - both are just as nutritious! But, there is one extremely important thing to make sure of as you choose which can to purchase. Always choose the 'no salt added' or 'low sodium' option.

To ensure the nutritional value remains high, rinse away the bean juice as this contains the preservatives and anti-nutrients we want to eliminate from our recipes.

You can also make your own canned chickpeas to have readily prepared beans ready to go, without the additional salt and preservatives you would find in store bought tins.

One other tip is to keep bags of ready-made seasoned chickpeas in your freezer so you can have them easily accessible to use in any recipe that calls for them - like I do in my gluten free samosa recipe. They also come in handy when you want to make a batch of lemon hummus!

Health benefits of chickpeas

A bowl of hummus garnished with whole chickpeas, cilantro leaves, a drizzle of olive oil, and a sprinkle of spices. The hummus has a smooth texture and is presented in a round, white bowl placed on a marble surface.

Chickpeas (or garbanzo beans) are a high source of protein, rich in carbohydrates and packed with dietary fiber, vitamin B, iron, magnesium and calcium. They are also low in calories, so a great source of protein for those wanting to lose weight. They are also a fantastic wholefood to add in replacement of meat in vegetarian meals.

Chickpeas can also improve digestion and reduce your risk of disease. It's no wonder why they are a staple plant protein used in many Middle Eastern and Mediterranean recipes. They are wholesome and filling and can be used in various was.

Try my Middle Eastern quinoa and squash with chickpeas recipe for a fun and festive way to enjoy chickpeas with your family.

Top Tip

The ONE thing that makes my canned chickpea hummus a success every time is adding water to the mix. To start, you need to use plenty of good tahini with plenty of natural oil; start with ¼ cup tahini and if your tahini is dry, add olive oil one teaspoon at a time to the food processor. But if after 5 minutes of processing your hummus is still not as smooth as you'd like, add water one teaspoon at a time. This will help thin and smooth out the hummus to the point of perfection!

Ingredients

Canned chickpeas - The plant protein, carbohydrate superstar of our recipe! We use canned chickpeas in our recipe for a quick and easy process with no need to cook chickpeas prior
Garlic cloves - For flavor
Lemon - Our acid base
Tahini - A Middle Eastern condiment made from ground sesame
Olive oil - Our mixer
Salt & pepper - To taste
Water - To get the smooth and silky desired texture, you will have to play around with how much you use

See the recipe card below for exact quantities

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Equipment

Step by step instructions

A hand is pouring tahini from a white bowl into a food processor containing chickpeas and garlic cloves. The food processor is placed on a white marble countertop.

A food processor bowl contains chickpeas and two blobs of tahini.

Start by draining your chickpeas (you can reserve the liquid to make vegan mayonnaise). To make my homemade hummus, add the can of chickpeas and garlic cloves to a food processor and pulse until well processed.

A top-down view of a food processor containing chickpeas, garlic cloves, tahini, black pepper, and liquid, presumably for making hummus. The food processor is on a marble countertop.

Add the tahini, lemon juice, salt and cumin, and process again until well combined. This takes about 5 minutes. Then, slowly drizzle in the olive oil.

A top-view photo of a food processor containing smooth, light beige hummus. The food processor sits on a marble countertop, and its sharp blades are visible at the center, surrounded by the blended hummus mixture.

Check the texture at this point - If it's smooth and silky, omit water - but I usually add about ¼ cup to really get the texture I like.

A white bowl filled with creamy beige hummus is placed on a white and gray marbled surface. The hummus has a smooth texture with slight swirls on the top.

Process again for another 5 minutes. Taste, and then adjust flavors according to your preference.

Accompanying dishes

A bowl of hummus topped with a swirl of olive oil, chickpeas, cilantro, and pepper, sits on a marble surface. A small bowl of chickpeas is next to it.

Creamy hummus goes well with so many things, whether you are enjoying a shawarma pita or kofta kebab, or simply want a healthy dip/spread to go with raw vegetables or Lavosh crackers or pita bread.

Bring the best hummus to a pot luck party or gathering, as see it be devoured by all!

Love Hummus?

As an Israeli household, we love hummus! I have a lot of other hummus variations in the rotation.

When I have time, I make garlic hummus from scratch by soaking and cooking chickpeas. My kids can't get enough of my sweet potato hummus variation. Beet hummus has a lovely, arresting purple color. For a spicy twist, I make black eyed pea hummus. White bean dip is a great delicate hummus variation.

And I have many more hummus ideas to come! Avocado hummus is top of my list for mixing in veggies. Black bean hummus has a Mexican flare. And for Greek influence, I love making bell pepper hummus.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.