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–+ servings
Easy hummus recipe with canned chickpeas served with pita bread and olive oil.

Creamy Hummus from Canned Chickpeas (Ready in 5 Minutes)

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4 people (up to 8)
Author: Nico Pallotta

  • 2 cans chickpeas 15-oz / 400 g each can — or 3 cups cooked chickpeas
  • ½ cup (120 g) 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 (80 g) tahini from 100% hulled sesame seeds — pale in color and silky smooth for the best result
  • ¼ cup (60 g) 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

  • 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).
    Step 1 Tahini cumin and cold water added to chickpea mix for smooth creamy hummus texture.
  • 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.
    Step 2 Olive oil drizzled into hummus mixture blending to silky creamy consistency in food processor.
  • 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.
    Step 3 Homemade hummus served in bowl swirled topped with chickpeas parsley and olive oil drizzle.
Substitutions
  • 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.
Tips
  • 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.
Storage
Store hummus in an airtight container in the fridge for 4–5 days, or freeze it for up to 3 months.
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