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This homemade hummus with canned chickpeas comes together in minutes, and it’s so smooth, garlicky, and lemony you’ll wonder why you ever settled for the store-bought stuff. Spoon it onto warm naan, pita, or whatever crunchy veg you’ve got. It’s a great snack, appetizer, or even dinner if you need it to be.
I’ve always been a hummus fan, but I didn’t fully get how much better homemade could be until I whipped up this hummus with canned chickpeas. There’s just no comparison. And while I’ve had my fair share of store-bought versions topped with tapenade, pesto, or roasted peppers, making it from scratch shows you what hummus should taste like—simple, honest, and kind of perfect.
The best part? It’s not just for dipping. It’s perfect alongside things like grilled Moroccan chicken skewers or an easy za’atar chicken. Basically anything that could use a little creamy, lemony backup.
If you love a good hummus, I highly recommend checking out this Greek yogurt sauce for chicken and this easy homemade baba ganoush.
Table of Contents
Ingredients & Modifications
Ingredients
- Canned chickpeas—I love having canned chickpeas on hand because I can make homemade hummus on a whim. No soaking, and no waiting. You also get that nice aquafaba (the viscous liquid in the can) that helps create a super smooth texture.
- Tahini—This is such a staple ingredient in hummus. If you ever make hummus without it, it will be noticeable in the flavor immediately and it will just taste sad.
- Za’atar—Although you can make a good homemade hummus without it, a sprinkle of za’atar is a must when I make it. I just love the earthy, tangy flavor it brings.
Find the complete recipe with measurements below
Swaps
- Dried chickpeas—For a smooth and creamy result, soak dry chickpeas for at least 8 hours (overnight is even better). It softens them up, cooks them more evenly, and makes all the difference.
- Natural Nut butters—In a pinch, you can use natural nut butters like almond or cashew instead of tahini.
- Paprika—I like to sprinkle sweet paprika over the hummus for a subtle hit of sweetness. You can also use smoked paprika for a slight smoky flavor, or hot paprika for a kick.
Recipe Tip
Don’t omit the tahini! The first time I made homemade hummus (two decades ago), I was young, naive, and thought I could get away with not having it. I was wrong. The flavor was flat, and the texture was sad.
How to Make Homemade Hummus With Canned Chickpeas
Step 1: Blend the base—Place the chickpeas into a blender or food processor along with 1/4 cup of tahini, 1/4 cup aquafaba (this is the liquid in the can of chickpeas), 1 garlic clove, 1/2 teaspoon of sea salt, black pepper, and lemon juice. Blend until smooth.
Step 2: Emulsify—With the blender running on low, slowly drizzle in the olive oil to emulsify the ingredients until creamy and smooth. If you don’t find it creamy enough, add a bit more aquafaba. When done, transfer the hummus to a serving dish.
Bonus: Make it pretty—With the back of a spoon, create swirls and waves in the hummus, then slowly drizzle a bit of olive oil into the creases. Sprinkle the za’atar on top, as well as some sweet paprika. Finish the top off with the reserved chickpeas and chopped fresh parsley. If you want to be really fancy, you can add some pomegranate arils on top for a little juicy pop of sweetness!
What to Serve With Hummus
- Breads—Naan, pita, or just a hunk of fresh bread work well. Crackers are also a great choice.
- Wraps & sandwiches—I love using hummus as a condiment on sandwiches and wraps. Try my tuna wrap with hummus and veggies, or use it to make yourself the best tuna sandwich ever. Just replace the mayo!
- Vegetables—Raw veggies, or crudités, are awesome. Some of my favorites to drag through a smooth hummus include cucumber, carrots, broccoli, cauliflower, and bell peppers.
- Grilled meats—My flavorful grilled Moroccan chicken skewers, Greek-style baked chicken meatballs, and these yummy grilled marinated chicken drumsticks are the first things that come to mind.
- Salads—Serve hummus over a salad, like a Mediterranean quinoa salad full of fresh flavors.
Storage
- Homemade hummus with canned chickpeas will store well in the fridge in an airtight container for up to 5 days.
- Though you can freeze hummus, the quality in texture decreases, so I don’t recommend it.
Frequently Asked Questions
No, there’s no need to cook canned chickpeas before making hummus. They are pre-cooked and ready to eat.
Some say canned chickpeas give hummus a grainy texture, lacking that smooth, silky consistency. But in this recipe, that’s where the aquafaba helps out! Adding the aquafaba results in a super smooth hummus, so we can enjoy the convenience of canned chickpeas without sacrificing a perfect texture.
You don’t have to. Typically, people will peel them because they believe it leads to a smoother hummus, but as stated above, the aquafaba helps out a ton and this recipe gives you a smooth hummus without the hassle of peeling chickpeas.
Homemade Hummus With Canned Chickpeas
Ingredients
- 15 oz can of chickpeas, Reserve the liquid from the can, as well as a few whole chickpeas for garnish.
- 1/4 cup tahini
- 1/4 cup extra virgin olive oil
- 1 clove garlic, peeled
- 1 lemon, juiced
- 1/2 teaspoon sea salt
- 1/8 tsp cracked black pepper
Optional Garnishes
- 1 tablespoon extra virgin olive oil, drizzled
- 2 teaspoons Za'atar
- 2 teaspoons Sweet paprika (or regular paprika)
- Chopped fresh parsley
- Pomegranate arils (seeds)
Instructions
- When draining the chickpeas, be sure to keep the aquafaba (that's the liquid from the can) in a separate bowl. Set a few whole chickpeas aside if you want to use some for garnish.
- In a high-powered blender or food processor, combine the chickpeas, ¼ cup tahini, ¼ cup aquafaba, 1 garlic clove, lemon juice, ½ tsp sea salt, and a few cracks of black pepper. Blend until mostly smooth.
- With the motor running, slowly drizzle in olive oil until everything comes together in a creamy, dreamy hummus. Too thick? Add a little more aquafaba.
- Transfer the hummus into a shallow bowl and use the back of a tablespoon or teaspoon to make swoops and swirls. Drizzle with more olive oil, sprinkle with za’atar and paprika, and top with a few chickpeas and fresh parsley. Want to be extra? Toss on some pomegranate seeds for a juicy pop.
Nutrition
More Tasty Dips & Salads to Try
Appetizers
Easy Homemade Baba Ganoush
Dressings and Spices
Mint Yogurt Sauce for Chicken
Appetizers
a bit of cumin is divine!!!
Hi Hilda, I love the addition of cumin :) Warms everything up, doesn’t it?
Soo delish I forgot the oil & it was still good. Tahini IS key!
Ah! This is great to know. I would think the oil would be so necessary, but the fact that you forgot it and it was still good is great to hear. But you’re right, no skipping that tahini! ;)
This is so incredible! I cannot wait to make this again for college football season! Thank you for this amazing recipe!
Yay! Glad you love it, Ned.
Made some good hummus today…I did do it in the blender and it is smoother. I used dried beans and the water from cooking them. Delish!
I served this as an appetiser for my daughter’s slumber party and the girls loved it so much that I had to make a fresh batch. I added some almonds to the mix. Turned out great with a nice nutty and tangy flavor. This is definitely my keeper recipe for quick and easy-to-make dips. Just wanted to add a note about shopping for za’atar – quality of ingredients vary greatly in blends and many contain fillers and artificial ingredients. If you’re buying online, search for Za’atar with no fillings, pure zaatar, or zaatar no salt.
I served this as an appetiser for my daughter’s slumber party and the kids loved it so much that I had to make a fresh batch. I added some almonds to the mix. Turned out great with a nice nutty and tangy flavor. This is definitely my keeper recipe for quick and easy-to-make dips. Just wanted to add a note about shopping for za’atar – quality of ingredients vary greatly in blends and many contain fillers and artificial ingredients. If you’re buying online, search for Za’atar with no fillings, pure zaatar, or zaatar no salt.