Canned Chickpeas Hummus Recipe
Hummus is one of the most popular and delicious foods in Mediterranean cuisine. It offers rich flavors and a smooth texture that blends wonderfully with a variety of dishes.
Making homemade hummus from canned chickpeas is simple and quick. The advantage is that there’s no need to cook or soak the chickpeas, allowing you to enjoy the natural taste of hummus in just a few minutes. There are various methods to prepare hummus from canned chickpeas, and in this article, I’ll share my preferred method. Feel free to experiment!
I prefer making hummus from canned chickpeas over buying ready-made hummus from the store, both in terms of taste and freshness. But most importantly, it’s the authenticity of the spread and its ingredients. It saves time by eliminating the soaking process and makes it easy to prepare hummus spontaneously.
Ingredients:
- 1 can of canned chickpeas (about 400g)
- 2-3 tablespoons tahini
- 2 tablespoons lemon juice
- Salt, to taste
- Olive oil, as needed
How to Prepare Hummus:
- Prepare the Chickpeas: The first step is to open the can of chickpeas and rinse them well with cold water to remove the preserving liquid and salt. Some people use the canning liquid for the blending process, but I prefer to discard it as much as possible.
- Fresh Chickpea Preparation (Optional): For fresh chickpeas, soak them for 12-24 hours in water (I like to add some chopped onion for extra flavor). After soaking, cook them in water until the chickpeas are soft enough for blending (you can add a bit of baking soda to the water).
- Food Processor / Blending: Drain the chickpeas and place them in a food processor. Add tahini, lemon juice, and salt. Start processing and gradually add water until you reach the desired consistency. Add olive oil as needed.
- Seasoning: Once the texture is to your liking, taste and adjust the seasoning as needed. You may need to add more salt, lemon juice, or olive oil to balance the flavors.
Tips for Proper Preparation:
- For warm hummus, rinse the chickpeas and then heat them before blending (they may need to cool down slightly).
- Lemon juice helps preserve the freshness of the hummus and adds essential flavor – don’t skip it.
- Add liquids gradually, in small amounts, to get the perfect texture.
- It’s recommended to set aside a few whole chickpeas before blending, which can be added back in if the hummus turns out too runny.
Toppings and Enhancements for Hummus:
- S’chug or chili: For a special spicy kick.
- Spices: Add a touch of cumin or sweet paprika to enhance the Mediterranean flavors.
- Garlic: Fresh for blending or roasted for a richer flavor.
- Chopped parsley: To add color and freshness.
- Pine nuts: For garnishing and adding a nutty texture to the hummus.
- Onion: A fresh onion adds sweetness to every bite. You can also blend in some onion during the hummus preparation.
- Croutons: Though pita is the classic choice, you can prepare small, crispy croutons for spreading whenever you crave them.
How to Store Hummus: Hummus made from canned chickpeas can be stored in the fridge for 4-5 days. Keep it in an airtight container, and if it dries out, add olive oil or water to restore its moisture. Be cautious, as hummus is a sensitive food that can develop bacteria faster than other foods.
Good luck, and enjoy!