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Yes you CAN make good hummus from canned beans. Which is a good thing, considering it’s still the end of the world and finding dried garbanzo beans in a pandemic is difficult.
This recipe can also be used with the same amount of dried beans if you have those instead. If not, no worries, you can use that chickpea can buried in the back of your cabinet.
This recipe is pretty basic. Consisting of chickpeas, tahini, garlic, lemon, cumin, salt, water and oil. If you don’t have tahini, but you do have sesame seeds, you can make it with that. Just grind toasted seeds in food processor till a paste, add oil and salt. Mix till smooth.
I like to eat this hummus on a pita or flatbread with tomatoes and cucumbers tossed in a vinaigrette. Crumble some feta or goat cheese on top!
Canned Bean Hummus
Ingredients
- 1 can of chickpeas 15oz rinsed, drained and skins peeled
- 1 whole lemon’s juice
- 2-3 tbsp tahini
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- 2 tbsp water
- 1 tsp salt
- ½ tsp cumin
- ¼ tsp paprika for garnish
Instructions
- In a food processor add lemon juice, garlic, oil, water and tahini. Puree for about 1 minute.
- Add half the chickpeas and puree half a minute until smooth. Pour in the rest of the beans. Process 1 to 2 minutes. Add more oil or water if too dry. Taste and add more tahini, salt or lemon if needed. Texture should be fine and creamy.
- Garnish with more oil and paprika.
