Easy Canned Chickpea Hummus

Ingredients for Easy Canned Chickpea Hummus

• 2 (425g) cans chickpeas, drained, rinsed

• 2 garlic cloves

• 90ml fresh lemon juice

• 6 tablespoons tahini

• 1 1/2 teaspoons kosher salt

• 60ml extra-virgin olive oil, plus more for serving

Place chickpeas in a medium pot and cover with water by 1". Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 240ml cooking liquid, then drain chickpeas.

Transfer chickpeas to a food processor. Add garlic, lemon juice, tahini, salt, and 2 tablespoons reserved cooking liquid and process for a full 5 minutes (set a timer for this) until creamy and smooth. If at any point the hummus appears dry or very thick, add cooking liquid 1 tablespoon at a time. With the motor running, stream in oil and process just until combined. Transfer to a medium bowl and drizzle with more oil.

Do Ahead: Hummus can be made 5 days ahead. Let cool, then cover and chill.

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.