Got a sandwich that would be great with a flavorful spread? How about a bunch of veggies and crackers that need a creamy dip for a snack or appetizer? When you need quick, easy chickpea hummus, try this recipe.

I based this recipe off of Panera Bread’s ingredients for their traditional hummus. I wanted to make a creamy, flavorful copycat for my Panera Mediterranean Veggie Sandwich. The result is an easy hummus that anyone can make in a few minutes!

Easy Chickpea Hummus Ingredients

This ingredient list was inspired from Panera Bread’s traditional hummus. Perfect for sandwiches and dipping your favorite veggies and crackers.

Chickpeas – Canned works great. Just be sure to drain and rinse them first. If you prefer dry chickpeas, soak them overnight and cook them (or use an instant pot).

Tahini – Make sure the thick paste is mixed well with the liquid to get the best flavor and consistency. See the FAQ at the bottom of this post for alternatives.

Lemon Juice – Fresh or from a bottle. Either works well. If using a lemon, zest it first for garnish and more citrus flavor.

Canola oil – Neutral flavor cooking oil allows the flavors of the main ingredients to shine. Vegetable, sunflower, grapeseed, and corn oils are also considered neutral.

Garlic – Fresher is better. More rich flavor. However, if you’re in a pinch, garlic powder will do.

Salt – Kosher salt. If using sea salt or table salt, wait until the end and add to taste.

Cumin – To me, cumin is a great replacement for black pepper. It offers a warm pungent bitterness to savory dishes and is a often used on roasted vegetables, meats, rice, beans, and in soups and curries.

How to Make Easy Chickpea Hummus

Step #1 To a food processor, add tahini and lemon juice. Blend them until smooth. Be sure to scrape the sides after about a minute, then process for about another 30 seconds.

Step #2 Add the canola, garlic, salt, and cumin. Process for about a minute until mixed with the lemon and tahini cream. Scrape as needed to ensure all the ingredients are well mixed.

Step #3 Add chickpeas and process until smooth. Scrape the sides as needed. Add a couple tablespoons of water to thin out the hummus just a tad.

Step #4 Scrape out the creamy hummus into your favorite serving bowl or an airtight storage container.

FAQ for Easy Chickpea Hummus

Should I use dry or canned chickpeas?

Canned chickpeas work great in most hummus recipes, like this one. But some people prefer to always use dry legumes instead of canned. It’s really your choice. But I will say if you’re using dry chickpeas, they need to be soaked overnight and cooked. Here’s a helpful resource if you’re going that route.

Do I have to use tahini?

The short answer is no. But it will change the way this hummus tastes. If you don’t like tahini, I guess that would be a good thing though. One of my favorite substitutions is sesame oil. It’s potent, so only use about a teaspoon.

Other ideas include Greek yogurt, peanut or almond butter, roasted sweet potato, or avocado. I’ve not used these before, but if you feel adventurous, I’d love to know what you come up with!

What if I don’t have a food processor?

Hummus can be made with a blender, hand mixer, or heck, even a mortar and pestle. When using the blender method, be sure to add the chickpeas first so they can be broken up more easily. Hummus is an ancient food, so you don’t have to have kitchen appliances to make it. They just make it A LOT easier.

Did you make this recipe? Share your experience below in the comments and photos on Instagram @TheFlavorFanatic1.

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