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Platter of hummus with fresh veggies and pita chips.

Easy Classic Hummus Using Canned Chickpeas

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  • Author: Big Flavors from a Tiny Kitchen – Ashley Covelli
  • Prep Time: 10 Minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 6 Servings (about 1/4 cup per serving, 1 1/2 cups total) 1x
  • Category: Appetizer
  • Method: Food Processor
  • Cuisine: Middle Eastern


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


Units Scale
  • 1 (15-ounce) can chickpeas
  • 1 clove garlic
  • 1/4 cup freshly squeezed lemon juice (about 1-2 lemons)
  • 1/4 cup tahini (see notes)
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 2 tablespoons cold water

For Serving (optional):


Drain chickpeas in a colander or sieve. Rinse well and drain again.

Peel garlic clove. With the motor of a food processor running, drop the garlic through the feed chute and let process until minced.

Add the drained chickpeas, lemon juice, tahini, olive oil, salt, cumin, and water. Process for 1 minute.

Scrape down the sides and bottom of the bowl, close the lid, and continue to process until smooth.

Transfer hummus to a bowl. Drizzle with a little more olive oil and sprinkle with ground paprika or ground sumac if desired.


See my notes on tahini in the post above. If your tahini separates and has a layer of oil on top, be sure to stir it well to incorporate before measuring.

Suggested dippers: pita bread, pita chips, cucumber slices, carrot sticks, snap peas, broccoli, radishes, veggie straws, or pretzels. Hummus is also good as a sandwich spread.


  • Serving Size: About 1/4 cup
  • Calories: 205
  • Sugar: 3.2 g
  • Sodium: 265.4 mg
  • Fat: 11.7 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 20.1 g
  • Fiber: 5.2 g
  • Protein: 7.1 g
  • Cholesterol: 0 mg
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