The creamiest, most delicious lemon garlic hummus that only takes 5 minutes to whip up using canned chickpeas! Perfect to use as an easy, healthy snack with crackers, veggies, or as a spread on sandwiches.

Bowl of hummus garnished with olive oil, paprika, and parsley.

In my opinion, nothing hits the spot quite like creamy, velvety hummus that’s perfectly balanced in lemony, garlicky deliciousness, and this hummus with canned chickpeas is no exception!

While I can’t argue the convenience of store-bought hummus, there’s seriously nothing more delicious than making your own homemade hummus and dips (like, hello, have you tried my Healthy & Spicy Edamame Dip with Kale?! It’s one of my absolute FAVORITES) and they’re a fraction of the cost of storebought.

Bowl of hummus garnished with olive oil, paprika, and parsley with a hand scooping a triangle of pita bread in it.

Plus, This is a Healthy Hummus!

As a Registered Dietitian, I love that this hummus is packed with fiber, protein, and healthy fats from the chickpeas and tahini, and makes the most delicious, flavor-packed dip for veggies or crackers, or to spread generously on a sandwich with my Actually Tasty and Healthy Tofu Bacon!

And if you’re intimidated by making your own hummus, don’t be! I’ve done it many times and it’s pretty foolproof with just a few simple steps!

Have some leftover tahini on hand?! I love using the leftovers to whip up a batch of my 20-Minute Lemon-Tahini Vegan Caesar Salad for the most delicious easy, healthy lunch or dinner!

Bowl of hummus garnished with olive oil, paprika, and parsley with a hand scooping a triangle of pita bread in it.
Cutting board with sliced lemons, bowl of salt, bowl of chickpeas, three cloves of garlic and tahini on it.

You Can Make Hummus With Canned Chickpeas?!

YUP! I tested making this lemon garlic hummus with both cooked and canned chickpeas, and I can confirm that using canned chickpeas is just as delicious as freshly cooked chickpeas and takes, like, a fraction of the time!

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Another common misconception when making hummus is that you need to peel the chickpeas before making the hummus.

I tested this recipe both ways- peeling the chickpeas and not peeling the chickpeas- and while peeling the chickpeas did result in a slightly creamier hummus, the difference wasn’t worth the effort to me, but you do you!

Food processor with chickpeas, tahini, olive oil, garlic in it.
Food processor with hummus in it.

Let’s Blend Up Some Hummus!

I’ve made this hummus so many times, and while I recommend using a food processor, I have been known to use my high-speed blender in a pinch, and it still works! The result just won’t be quite as creamy as the food processor.

Cutting board with sliced lemons, bowl of salt, bowl of chickpeas, three cloves of garlic and tahini on it.
Gather the hummus ingredients!
Food processor with chickpeas, tahini, olive oil, garlic in it.
Add the chickpeas, tahini, olive oil, lemon juice, garlic and salt to the food processor.
Food processor with hummus in it.
Blend until silky smooth, which usually takes 3-4 minutes!

Connect with Lauren

I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen! 

Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe or blog post!

Bowl of hummus garnished with olive oil, paprika, and parsley with a triangle of pita bread in it.
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5-Minute Hummus (with Canned Chickpeas!)

Servings: 8
Prep Time: 5 minutes
Total Time: 5 minutes
Author: Lauren McNeill, RD
The creamiest, most delicious lemon garlic hummus that only takes 5 minutes to whip up using canned chickpeas! Perfect to use as an easy, healthy snack with crackers, veggies, or as a spread on sandwiches.
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Ingredients
 

  • 540 ml chickpeas, drained and rinsed
  • 2 tbsp olive oil, plus more as needed
  • 1/4 cup tahini
  • 1 lemon, juiced
  • 1 clove garlic
  • 1 tsp salt

Equipment

Instructions
 

  • Add all ingredients to a food processor and blend until silky smooth. This usually takes about 3-4 minutes!

Notes

Your tahini should be runny. If it’s not, you may need to add additional olive oil!
Serving: 0.12of recipe, Calories: 130kcal, Carbohydrates: 10g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Sodium: 375mg, Fiber: 3g, Calcium: 24mg, Iron: 1mg
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!

Did you try this recipe? Make sure to leave a review, take a photo and tag me at @tastingtothrive_rd so I can see!