Easy Canned Chickpea Hummus

chickpea hummus garlic lemon juice middle eastern tomato summer dinner wheat/gluten-free kid-friendly small plates

The Epicurious Test Kitchen

Makes about 3 cups

Source

Ingredients

2 (15-oz.) cans chickpeas, drained, rinsed

2 garlic cloves

6 Tbsp. fresh lemon juice

6 Tbsp. tahini

1 1/2 tsp. kosher salt

1/4 cup extra-virgin olive oil, plus more for serving

Method

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 1 cup cooking liquid, then drain chickpeas.

Transfer chickpeas to a food processor. Add garlic, lemon juice, tahini, salt, and 2 Tbsp. 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 Tbsp. 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.