Hummus With Canned Chickpeas

You don't need to slow-cook dried chickpeas for smooth hummus. This quick recipe uses canned chickpeas and a simple trick: boil them for 20 minutes before blending. The result? A creamy hummus that's just as good as take-out, without the fuss. Customize it with fresh herbs, roasted garlic, spices, or swap tahini for other nut butters. It may not be 100% traditional, but it's delicious and easy. Serve with veggies, pita, or as a base for falafel bowls, topped with za’atar, olive oil, pine nuts, and sea salt.

Total Time: 30 minutes
Yield: Makes about 3 cups

Ingredients:

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

Preparation:

Step 1:
Place the chickpeas from 2 (15-oz.) cans into a medium pot, covering them with 1 inch of cold water. Bring to a boil over high heat, then lower to medium-low, letting the chickpeas simmer until they begin to break down, about 20 minutes. Reserve 1 cup of the cooking liquid and drain the rest.

Step 2:
Transfer the chickpeas to a food processor. Add the garlic cloves, 6 tablespoons of fresh lemon juice, 6 tablespoons of tahini, 1½ teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt, and 2 tablespoons of the reserved cooking liquid. Blend for a full 5 minutes (set a timer) until smooth and creamy. If the hummus gets too thick or dry, add more cooking liquid, 1 tablespoon at a time. With the motor still running, pour in ¼ cup extra-virgin olive oil and blend until just combined. Transfer to a serving dish and drizzle with more olive oil.

Do Ahead:
Hummus can be prepared up to 5 days in advance. Let it cool, then store it in an airtight container in the fridge.