Easy Hummus With Canned Chickpeas

Ingredients

• 2 (15-oz.) cans chickpeas
• 2 garlic cloves, smashed and peeled
• 6 Tbsp. fresh lemon juice
• 6 Tbsp. tahini
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
• ¼ cup extra-virgin olive oil, plus more for serving

Steps

1. Empty 2 (15-oz.) cans chickpeas into a medium pot and cover with cold water by 1". Bring to a boil over high heat, reduce heat to medium-low, and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.
2. Transfer chickpeas to a food processor. Add 2 garlic cloves, smashed and peeled, 6 Tbsp. fresh lemon juice, 6 Tbsp. tahini, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 2 Tbsp. reserved cooking liquid. Process for a full 5 minutes (set a timer) until creamy and smooth. If at any point the hummus appears dry or very thick, add more cooking liquid, 1 Tbsp. at a time. With the motor running, stream in ¼ cup extra-virgin olive oil and process just until combined. Transfer to a serving dish and drizzle with more oil. Do Ahead: Hummus can be made 5 days ahead. Let cool, then transfer to an airtight container and chill. Editor’s note: This recipe for canned chickpea hummus was first printed online in July 2018. Head this way for more of our easiest appetizer recipes →