Best Creamy Hummus Recipe (Canned Chickpeas)
This is the best Creamy Hummus Recipe! Use canned chickpeas and two secret expert tips to make smooth authentic hummus in just 20 minutes. You’ll never go back to store-bought! Makes 3 cups hummus.
Servings: 3 cups
Calories: 249kcal
Ingredients
- 2 15-ounce cans chickpeas or 7-ounces dried chickpeas, see Note below
- 1 teaspoon baking soda
- ⅓ cup lemon juice freshly squeezed is best
- 3 cloves garlic
- 1½ teaspoons kosher salt
- ½ cup sesame tahini
- ½ teaspoon ground cumin
- Hot water
- Olive oil for drizzling
Instructions
- Cover chickpeas and their canned liquid with ½ an inch of water in a saucepan. Add the baking soda and bring to a boil. Boil until chickpeas are hot and soft, about 5 minutes. Drain in a colander and rinse gently under hot water.
- While chickpeas boil, in a food processor combine the lemon juice, garlic, salt, and tahini. Pulse and then let sit until the chickpeas are cooked.
- Add the drained, softened chickpeas to the food processor with the cumin and blend until smooth, scraping the bowl as needed.
- Adjust the consistency of the hummus by drizzling in a tablespoon of hot water at a time, until desired consistency is achieved (up to ¼ cup hot water).
- Serve warm or at room temperature, and drizzle with olive oil, if desired.
- Cover and refrigerate leftovers for up to a week.
Video
Notes
Nutrition based on 1 cup hummus.
How to make this recipe with dried chickpeas:
If you are making this with dried chickpeas, you will need to hydrate and soften the beans. Sort through 1 cup (7 ounces) dried chickpeas for stones or debris. Place them in a bowl and cover with a generous amount of water. Add 1 teaspoon baking soda to your soaking water and stir gently to combine. Allow the chickpeas to soak for 12 to 24 hours, then rinse.
Toss your soaked chickpeas into a large pot or your Instant Pot, along with a clove or two of garlic and 1 teaspoon baking soda (this changes the pH of the beans and softens the skins—don’t skip it!).
Dried Chickpeas Stovetop Method: Cover the chickpeas with water and bring to a boil. Reduce the heat to medium and simmer uncovered, stirring now and then, for 1 to 2 hours. (Yes, it’s a wide range—taste a bean after 40 minutes and keep simmering until they’re perfectly tender.)
Dried Chickpeas in the Instant Pot: Cover the soaked chickpeas, garlic, and baking soda with water so it rises about 2 to 3 inches above the beans. Stir, seal, and cook on Manual HIGH pressure for 10 to 12 minutes. Let the pressure naturally release for 10 minutes before opening.
Pro tip: If your chickpeas soaked closer to 24 hours, shave the cook time to 8 to 10 minutes. From this point, you'll follow the recipe as written by adding the hot cooked beans to the food processor and blending the recipe ingredients.
Pro tip: If your chickpeas soaked closer to 24 hours, shave the cook time to 8 to 10 minutes. From this point, you'll follow the recipe as written by adding the hot cooked beans to the food processor and blending the recipe ingredients.
Nutrition
Calories: 249kcal | Carbohydrates: 11g | Protein: 7g | Fat: 21g | Saturated Fat: 2g | Sodium: 1597mg | Potassium: 223mg | Fiber: 1g | Vitamin A: 25IU | Vitamin C: 13.1mg | Calcium: 62mg | Iron: 2mg
