Homemade Hummus With Canned Chickpeas
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.
Servings: 24 tablespoons
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
Serving: 1tablespoon | Calories: 58kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Fiber: 1g | Sugar: 1g
