Easy Hummus With Canned Chickpeas
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Not everyone has the time to slow-simmer dried chickpeas for the express purpose of blitzing them into oblivion. And while some will tell you that doing so is the only way to achieve a silky smooth hummus, this recipe begs to differ. Canned chickpea hummus is the simple supermarket-ingredient hack that gives you ownership over your dip, without the need to start from scratch.
The secret is boiling the precooked chickpeas (a.k.a. garbanzo beans) in water for 20 minutes before puréeing them. The method results in a velvety, wonderfully creamy hummus that rivals your favorite take-out version—all without soaking anything overnight. The results are also easier to customize than store-bought hummus: Add a few tablespoons of chopped fresh parsley to the bowl of your food processor. Flavor it with roasted garlic or marinated red peppers. Sprinkle in a pinch of smoked paprika, cumin, sumac, or cayenne. Allergic to sesame seeds? Swap the tahini for almond or peanut butter (unsweetened, please) and the canned chickpeas for any other bean in your pantry. Will it be authentic to the cuisines of the Middle East or Mediterranean? No. Delicious and easy? Absolutely.
Serve your semi-homemade hummus as an appetizer with veggies and pita bread, or slather it on the bottom of a bowl, top with falafels, and garnish with za’atar and drizzle of olive oil, plus toasted pine nuts and flaky sea salt.
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