Easy chickpea hummus recipe for a quick snack

Ingredients for Easy canned chickpea hummus

• 850 g chickpeas, drained, rinsed

• 2 garlic cloves

• 90 ml fresh lemon juice

• 90 g tahini

• 8 g kosher salt

• 60 ml extra-virgin olive oil

• extra-virgin olive oil, for serving (optional)

How to make Easy canned chickpea hummus

1. Place the chickpeas in a medium pot and cover with water by 2.5 cm (1 inch). Bring to a boil over high heat, then reduce the heat to medium-low and simmer, undisturbed, for about 20 minutes, or until the chickpeas start to fall apart.  

2. Reserve 240 ml (1 cup) of the cooking liquid, then drain the chickpeas.  

3. Transfer the chickpeas to a food processor. Add the garlic, lemon juice, tahini, salt, and 2 tablespoons of the reserved cooking liquid. Process for a full 5 minutes until the mixture is creamy and smooth (set a timer for this). If the hummus appears dry or very thick, add the cooking liquid 15 ml (1 tablespoon) at a time.  

4. With the motor running, gradually stream in the oil and process just until combined. Transfer the hummus to a medium bowl and drizzle with additional oil.  

5. Do Ahead: The hummus can be made up to 5 days in advance. Allow it to cool, then cover and chill in the refrigerator.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.