how to make hummus with a can of chickpeas

Ok, here it is, the ultimate hummus recipe using a can of chickpeas. No soaking dry pulses, no boiling and skimming. Just open a tin and you are away. This is heavy on the tahini to make sure you get a rich finish and I use the chickpea water from the can to get that perfect creamy consistency. Get your pittas ready and get dunking.


  1. To make the hummus, drain the chickpeas and keep all the water from the tin. Chuck the chickpeas, garlic, lemon juice, tahini, 100ml of the chickpea water and a good pinch of salt into a food processor. Blend for a few minutes until lovely and smooth. Check the seasoning and add salt to taste. If it looks too thick, add more of the chickpea water.
  2. To serve, swirl the hummus onto a serving dish. Drizzle over the olive oil and garnish with the paprika and pine nuts. Crack open the pitta breads and get dunking.


Serves 4

1 x 400g tin of chickpeas
1 clove garlic
The juice of 1/2 a lemon
120g tahini
1 tbsp olive oil
A pinch of paprika
10g toasted pine nuts
Pitta to serve

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