This creamy hummus from canned chickpeas gives you a creamy, flavorful dip ready in just minutes.
For more hummus recipes, check out our lentil hummus, roasted red pepper hummus, hummus without tahini, and ultimate hummus with dried chickpeas.
A Creamy Dip That’s Ready in Minutes
If you’re looking for a creamy, flavorful dip that comes together in minutes, this easy hummus recipe with canned chickpeas is the one 🌱.
It’s a protein-packed hummus snack that’s naturally low in saturated fats and rich in fiber, making it a perfect choice for anyone who wants food that supports a balanced diet. Pair it with pita, fresh veggies, or spread it on sandwiches for a quick and wholesome boost.
Louise and I love how versatile this homemade hummus with canned chickpeas is — whether we’re making a simple Mediterranean platter for dinner or prepping a light lunch, it always fits right in 🥕.
Best of all, it’s part of Mediterranean-style eating patterns, which are all about fresh, nutritious, and satisfying flavors you’ll want to enjoy every day ❤️.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Chickpeas: Canned chickpeas make this recipe quick and fuss-free, while cooked-from-scratch give a more rustic touch. For the creamiest texture, use them cold — just pop the can in the fridge a few hours ahead.
- Aquafaba: The liquid from canned chickpeas helps create a silky, creamy texture. That is the number 1 secret for the creamiest, fluffiest hummus. If you don’t have any, use a splash of water with a drizzle of olive oil.
- Lemon Juice: Freshly squeezed is best for brightness. If you’re out, try lime juice for a citrusy spin.
- Cold Water: Keeps the hummus light, creamy, and fluffy. For an extra smooth blend, drop in 4–5 ice cubes to chill and aerate the mixture. If you’d like a richer dip, substitute with aquafaba instead.
- Tahini: The heart of hummus, giving it that authentic nutty flavor. Look for tahini made from 100% hulled sesame seeds — pale in color and silky smooth for the best result. No tahini on hand? Swap in almond or cashew butter for a creamy, nutty twist.
- Olive Oil: Extra virgin adds smoothness and depth. For a lighter dip, skip it entirely — the tahini already provides richness.
- Garlic: Raw garlic gives a bold bite. Roast it first for sweetness, or replace with garlic powder for convenience.
- Cumin: Optional but adds warmth and depth. Try coriander or smoked paprika instead for different layers of flavor.
- Parsley: Fresh herbs brighten the dip. Swap with cilantro, dill, or even mint to turn this into a refreshing healthy Mediterranean dip.
How to Make Hummus From Canned Chickpeas
Step 1 – Prep the Chickpeas
Set aside a small handful of chickpeas for garnish. Drain the rest and add them to a food processor with aquafaba, lemon juice, garlic, tahini, cumin, cold water (or a few ice cubes for extra fluffiness) and salt.
Blend for about 5 minutes (set a timer), stopping to scrape down the sides.
Step 2 – Add Richness With Olive Oil
Drizzle in olive oil (optional) and, if needed, a splash more water. Blend for 2 more minutes until the hummus is silky and spreadable. Taste and adjust the seasoning to your liking.
Step 3 – Garnish and Serve
Spread the hummus onto a plate or bowl. Use the back of a spoon to swirl a little well in the center.
Top with olive oil or tahini sauce, the reserved chickpeas, and a sprinkle of parsley for a fresh finish. Serve with veggies or warm pita bread.
Tips
- Chill everything first: Cold chickpeas, aquafaba, and tahini make a lighter, creamier dip.
- Use tender chickpeas: Some canned chickpeas can be a bit firm. If yours are hard, simmer them gently for 15–30 minutes before blending. This extra step makes your hummus extra smooth and creamy.
- Food processor works best: It keeps things cool while blending. If using a blender, add ice cubes and more water until you reach the right consistency.
- Use quality tahini: Light, pourable tahini from hulled sesame seeds is key to that authentic flavor.
- Don’t skip aquafaba: It’s what makes this a protein-packed hummus snack that’s fluffy and smooth.
- Olive oil matters: Blend in just a little, then drizzle more on top for richness.
- Go easy on spices: Garlic and cumin are optional—let the chickpeas and tahini shine in this simple Middle Eastern dip.
- Serve it right: Spread, swirl, drizzle, and garnish for a hummus that looks as good as it tastes.
Frequently Asked Questions
Yes. While tahini gives classic flavor, you can swap it with almond or cashew butter for a creamy alternative. Or even better, follow our recipe for hummus without tahini.
Use very tender chickpeas, add cold water or aquafaba while blending, and let the food processor run for a few minutes.
Absolutely. Here’s our ultimate hummus recipe with dried chickpeas. Cook them until soft (sometimes with baking soda) for a silkier homemade hummus with canned chickpeas texture—even if starting from dry.
It’s a versatile dip! Pair with pita bread, fresh veggies, serve it in a Mediterranean bowl, or make a hummus sandwich.
Stored in an airtight container in the fridge, it stays fresh for 4–5 days. You can also freeze it for up to 3 months.
More Easy Dips and Spreads
- White bean dip
- Avocado spread
- Tirokafteri (Spicy feta dip)
- Zaalouk (Moroccan Eggplant dip)
- Baba ganoush (Middle-Eastern Eggplant Dip)
- Mutabal (Eggplant yogurt dip)
- Whipped ricotta
- Tzatziki Sauce
If you tried this easy hummus recipe with canned chickpeas or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Creamy Hummus from Canned Chickpeas (Ready in 5 Minutes)
Ingredients
- 2 cans chickpeas 15-oz / 400 g each can — or 3 cups cooked chickpeas
- ½ cup aquafaba the liquid in a can of chickpeas
- 2 tablespoons lemon juice
- ½ clove garlic grated or minced
- ½ teaspoon salt or to taste
- ⅓ cup tahini from 100% hulled sesame seeds — pale in color and silky smooth for the best result
- ¼ cup cold water add more if necessary to reach your desired consistency — 4 ice cubes optional
- ½ teaspoon ground cumin optional
- 1 tablespoon extra virgin olive oil optional
- 1 tablespoon flat-leaf parsley
Instructions
- Blend 5 Minutes: Set aside 2 tablespoons of chickpeas for garnish.In a food processor, blend the remaining 2 cans chickpeas with ½ cup aquafaba, 2 tablespoons lemon juice, ½ clove garlic, ⅓ cup tahini, ¼ cup cold water, ½ teaspoon salt, and ½ teaspoon ground cumin for 5 minutes (set a timer). You can also add 4 to 5 ice cubes (optional).
- Finish: Drizzle in 1 tablespoon extra virgin olive oil, add more water if needed, and blend 2 minutes until silky. Taste and adjust seasoning and lemon.
- Garnish: Spread on a plate, swirl a well in the center, drizzle olive oil or tahini sauce, and top with 1 tablespoon flat-leaf parsley and reserved chickpeas.
Notes
- Chickpeas → Cooked-from-scratch chickpeas or white beans for a softer, milder twist.
- Aquafaba → Water with a drizzle of olive oil if you don’t have the chickpea liquid.
- Lemon Juice → Substitute apple cider vinegar.
- Cold Water → 4–5 ice cubes for fluffiness, or aquafaba for a richer dip.
- Tahini → Almond butter or cashew butter for a nutty, creamy alternative.
- Olive Oil → Skip entirely for a lighter dip, or drizzle extra on top for richness.
- Garlic → Roasted garlic for sweetness, or garlic powder for convenience.
- Cumin → Coriander or smoked paprika for different flavor notes.
- Parsley → Cilantro, dill, or mint for a refreshing healthy Mediterranean dip.
- Chill first: Cold chickpeas, aquafaba, and tahini whip into a lighter, creamier dip.
- Soften chickpeas: If canned chickpeas are firm, simmer 15–30 minutes for extra creaminess.
- Use a food processor: Keeps things cool. With a blender, add ice cubes and a splash more water.
- Choose quality tahini: Light, pourable tahini from hulled sesame seeds gives the best flavor.
- Don’t skip aquafaba: It’s the secret to a fluffy, protein-packed hummus snack.
- Olive oil counts: Blend in a little, then drizzle more on top for richness.
- Keep spices light: Garlic and cumin are optional—this simple Middle Eastern dip should taste of chickpeas and tahini.
- Serve beautifully: Spread, swirl, drizzle, and garnish for hummus that looks as good as it tastes.
Nutrition
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