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!

Big Flavors from a Tiny Kitchen – Ashley Covelli

5 from 1 vote

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Servings: 6 (Makes about ¼ cup per serving, 1 ½ cups total)

Course: Appetizer

Cuisine: Middle Eastern

Prep Time 10

Total Time 10

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.