The BEST easy homemade hummus: simple, no peeling chickpeas required, and ready in under 10 minutes! Smooth and creamy hummus made with canned chickpeas, tahini, lemon juice, garlic and some spices...and SO much better than store-bought!
Keyword: gluten-free, hummus, vegan
2 tablespoonsolive oil
15oz can of chickpeas *no need to rinse
liquid from can of chickpeasI used roughly 1/3 cup
In the base of a 7 cup food processor fitted with a steel blade, combine the tahini, olive oil, lemon juice, garlic, salt, cumin, coriander and 1/4 cup of chickpea liquid. Process for one minute.
Add the chickpeas, blend for 1 minute on low, gradually adding in 1-2 tablespoons extra liquid reserved from the can of chickpeas through the shoot in the food processor lid.
Scrape down sides of processor, then blend for 1-2 minutes on high, adding in more liquid if you'd like it thinner. Blend until smooth and creamy.
Serve with veggies or crackers. Store in a sealed container in the fridge for up to 1 week. Freeze for up to 1 month.
* 19 oz cans of chickpeas work as well with this recipe, you may need to add in a bit more liquid