Easy Classic Hummus Using Canned Chickpeas

Smooth, delicious homemade hummus using canned chickpeas comes together in minutes with just a few ingredients. An easy appetizer or snack!

This hummus recipe has been getting rave reviews in my cooking classes for yeeeears now. I’ve been teaching it alongside my homemade seasoned pita chip recipe, and it’s always a hit.

This recipe is easy enough for kids to make and adults love it, too!

Jump To:

• 🧡 Why we love this recipe
• 📝 Ingredients
• 🥣 Ingredient spotlight: tahini
• ✅ How to make this recipe
• 🧄 Top tip: quickly mince garlic
• 💡 What to serve with hummus
• 🍴 Finishing tips
• 🥡 Storage recommendations
• 📖 Recipe

🧡 Why we love this recipe

• Making hummus at home is less expensive than store-bought.
• It’s easily scaled up to feed a crowd or for entertaining.
• Homemade hummus is a healthy option for school lunch boxes and snack time.
• This recipe comes together quickly with no need to soak dried chickpeas or turn on the stovetop.
• You can control the ingredients and texture of the finished product.
• It can be made in advance and stays fresh for several days when stored in the fridge.

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📝 Ingredients

Here’s everything you need to make our very favorite classic hummus (see recipe card below for ingredient amounts and full directions):

• Canned chickpeas
• Garlic
• Freshly squeezed lemon juice
• Tahini
• Olive oil
• Kosher salt
• Ground Cumin
• Water

You can also opt to drizzle it with a little extra-virgin olive oil and ground paprika or ground sumac before serving.

✅ How to make this recipe

Hummus is super simple to make with a food processor or blender. My preferred method is the food processor. The longer you let the motor run, the smoother the consistency of your finished hummus will be.

1. Rinse and drain your chickpeas.
2. Process all of the ingredients in a food processor or blender until smooth, scraping the sides of the bowl occasionally to make sure it’s evenly blended.
3. Transfer your hummus to a serving bowl and garnish with a drizzle of extra-virgin olive oil, ground paprika, and/or ground sumac if desired.

See recipe card below for full instructions.

The longer your run your food processor or blender, the smoother your hummus will be.

Make sure to stop the motor occasionally to scrape down the sides of the bowl with a silicone spatula as needed. This will ensure that all the bits of chickpeas break down evenly.

💡 What to serve with hummus

Hummus is such a versatile dish – it can be used in a myriad of ways. Here are some of our favorites:

• Use it as a dip for fresh veggies like cucumbers, celery sticks, grape or cherry tomatoes, radishes, bell peppers, carrots, sugar snap peas, broccoli, or cauliflower.
• Spread onto pita bread, sliced bread, or tortillas as a condiment for your favorite sandwich or wrap.
• As part of an assortment of Mediterranean or Middle Eastern dips along with tzatziki, babaghanoush, muhammara, baba ganoush, etc.
• Serve your homemade hummus alongside crispy dippers such as pretzels, crackers, tortilla chips, or our favorite homemade pita chips.
• Layer it with tzatziki, chopped cucumbers, tomatoes, and top with a sprinkle of feta cheese for an easy, Greek-inspired dip.
• Add it to a Mediterranean platter along with stuffed grape leaves, tabouli, grilled meat, veggies, or kebabs, and pita bread or lavash.

🍴 Finishing tips

You can really dress up your hummus based on how you finish it off.

For a simple presentation, you can smooth the hummus out with a spoon, creating little indentations of varying heights. This will add a little interest to an otherwise smooth pile of chickpea purée.

I like to then drizzle a little bit of extra-virgin olive oil on top and then sprinkle it with ground paprika or ground sumac for a pop of color.

You could also add freshly chopped herbs to the top, or a few delicate sprigs. Parsley is a favorite of mine for topping hummus.

A drizzle of flavored oil would be nice addition, too! Basil, chili, or citrus-infused oils are all quite tasty.

Toasted nuts or a bit of chopped or thinly sliced roasted red pepper are nice as well. A sprinkle of pomegranate arils or crumbled feta cheese would also be lovely!

You can also reserve a few whole chickpeas from the can before making your hummus to place on top for visual interest.

🥡 Storage recommendations

Your homemade hummus will keep well in an airtight container in the refrigerator for several days.

You can absolutely make your hummus in advance, and store it in the fridge until serving. I recommend holding off on any garnishes until right before serving, to keep them looking their freshest.

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