Those canned chickpeas in the back of your cupboard could be doing so much more right now. Use them in this easy hummus recipe to make a light, whipped spread that’s immeasurably better than the versions you’re likely to find at the grocery store. Blend the chickpeas (a.k.a. garbanzo beans) in a food processor with the good stuff: tahini, garlic, fresh lemon juice, olive oil, and spices. Then thin it out with just enough cold water to reach your desired consistency, a creamy hummus ready for any and all of your dipping needs.
The 10-minute prep time makes this the best hummus recipe to keep in your back pocket for last-minute appetizer emergencies. Plus, it’s incredibly versatile: swoop it around the base of a grain bowl, schmear a dollop on crusty sourdough, or serve it tucked into pita with freshly fried falafel.
This recipe is also great at stealing the limelight in a Mediterranean mezze platter with tabbouleh, muhammara (roasted red pepper and walnut dip), and a smoky eggplant spread. Top it with a heavy drizzle of olive oil and garnish with pine nuts and flaky sea salt; paprika and chopped fresh parsley; roasted garlic; or a sprinkle of za’atar (a Middle Eastern spice blend featuring the oregano-adjacent titular herb, plus sumac and sesame seeds). No matter the topping, don’t forget lots of veggies for dipping.
Ready to riff? Here are four ways to flavor your homemade hummus (including a curried sweet potato version and an herby avocado number) and a bonus smoky red pepper hummus. Searching for a way to use a bag of dried chickpeas? Stew a big pot of our best cooked chickpeas for lunch all week, or find lots more chickpea inspiration here.
