If you’ve recently stocked up on lots of canned chickpeas but don’t really know what to do with them, then this hummus recipe is the perfect recipe for you!
Easy Hummus with Roasted Chickpeas
Hummus is one of the easiest things you can make at home (and is great for making with kids). All you need are these simple ingredients: tahini, cumin, olive oil, paprika, salt, garlic, lemon juice, and two cans of chickpeas. Just throw the ingredients into the blender (or food processor). And within minutes you’ll have about 3 1/2 cups of smooth, garlicky deliciousness!
Top the hummus with a bit of olive oil and some sweet (or hot) paprika and serve it with crispy vegetables like Persian cucumbers, carrots, spring peas and/or some pita chips. Or if you want to make it a bit more fancy, roast a few of the chickpeas in some olive oil and salt. And then throw them on top of the hummus as a crispy garnish.
If you have any hummus left over, you can keep it covered in the refrigerator for about 5-7 days.
Tip on Making this Hummus:
This hummus is super easy to make but here are a few things to keep in mind:
- Yes, chickpeas and garbanzo beans are the same things. The name chickpea is derived from the Latin name for the popular legume while garbanzo comes from the Spanish.
- Make sure to both drain and rinse your canned beans before using them. You want to remove that thick, gloopy liquid the beans are stored in.
- If you’re making roasted chickpeas, make sure to also gently dry your chickpeas before using them.
- If you’re not familiar with tahini, it’s a condiment made from sesame seeds. It’s a staple Mediterranean and Middle Eastern cooking. And it has a similar texture to peanut butter but isn’t sweet. You can buy it at most grocery stores and online.
- If you can’t find any tahini, you can leave out or use unsweetened, creamy peanut butter.
- You do not need to peel the beans but if you want really smooth hummus, go ahead!
Looking for more ways to use up those canned beans in your pantry? Try this yummy white bean and sausage soup.
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Easy Hummus with Roasted Chickpeas
- Yield: 6-8 1x
Description
This easy, garlicky hummus is super easy to make — and a great way to use up those canned chickpeas!
Ingredients
For Hummus:
- 2 15–ounces cans of chickpeas, drained and rinsed
- 1 1/2 teaspoons of Kosher salt
- 1/3 cup fresh lemon juice (about 1-2 lemons)
- 2–3 garlic cloves, minced
- 1 cup tahini
- 3/4 teaspoon ground cumin
- 4–6 tablespoons cold water
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Sweet (or hot) paprika, for garnish
For the Roasted Chickpeas:
- 1 15–ounce can chickpeas
- Olive oil
- Salt
- Paprika or spice of your choice, if desired
Instructions
To Make the Hummus:
- Drain and rince the chickpeas.
- In a blender or food processor, blend the lemon juice, garlic, salt, cumin, and tahini until a thick paste forms. Scrape down the bowl, as needed.
- Add the cold water, one tablespoon at a time, until the sauce is smooth.
- Add the chickpeas and olive oil and blend until the mixture is silky smooth, about 2 minutes. You can add more water if the hummus feels too thick.
- Adjust seasoning to taste.
- Add to a bowl or plate and garnish with olive oil, paprika, and roasted chickpeas, if using.
To Make Roasted Chickpeas:
- Preheat the oven to 400 degrees.
- Rinse and drain chickpeas. Then pat the chickpeas dry with a clean dishcloth or paper towel.
- Spread the chickpeas out evenly on a rimmed baking sheet lined in parchment paper.
- Drizzle them with olive oil and sprinkle with salt.
- Then toss with your clean hands or a spatula to make sure they are evenly coated.
- Roast the chickpeas in the oven for 20-30 minutes until golden and slightly browned in color and dry and crispy on the outside. Shake the pan every 10 minutes or so to ensure even roasting. Also, don’t worry if you hear them pop while baking. That’s normal!
- Remove from oven and toss with spices, if using.
Notes
- You can store extra hummus, covered, in the refrigerator for 5-7 days.