Creamy Pantry Hummus with Canned Chickpeas

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Creamy Chickpea Hummus Recipe Notes

I have a confession, I don't love store bought hummus. Hummus should be super soft and creamy, the store bought stuff is stiff as a board. Once I started making my own there was just no comparison. There are a couple of brands I buy in a pinch, but this is so much better, and when you use canned chickpeas, it takes no time to whip up a batch. 

This is my go to hummus recipe using a can of chickpeas. The simple trick is simply removing the skins, which is easily done by gently rubbing the chickpeas between your fingers. The skins slip right off. 

What You Need to Make Creamy Hummus At Home

• A Food Processor
• A can of Chickpeas
• Extra Virgin Olive Oil
• Tahini
• Lemon
• Garlic
• Water
• Salt
• Pepper

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How To Garnish Hummus

• In my photo: olive oil, sprinkle of pistachio almond dukkah, and chopped parsley
• Sauteed mushrooms : my recipe  
• chopped olives, tomato, olive oil, herbs
• za'atar
• gremolata

How to Serve Hummus

Firstly, I recommend serving your hummus either warm or at room temp. Fridge cold hummus is much less appealing. Take it out of the fridge awhile before you intend to eat it. Heating it up. I usually use the microwave but be careful not to overdo it. It will dry out and get weird. You just want to take the chill off.

• As a dip for pita, crackers, crusty bread, and a rainbow of veggies
• As a base for salad dressings 
• Tossed into warm pasta
• On a sandwich instead of mayo
• On a vegan charcuterie board
• A hummus and mozza cheese pizza with tomato, red onion & dukkha (picture and bonus recipe below)

HUMMUS PIZZA with TOMATO & DUKKHA

This is a meal I love to make when tomatoes are in season. I make a batch of my hummus and I will either par bake a thin crust pizza dough that I made and start with that, or even more simple yet, pick up some pita bread and that as the crust. 

Instructions

1. Onto your chosen crust (I use homemade pita bread) spoon a layer of hummus covering the majority of the base.
2. Sprinkle on some mozzarella cheese. I like Parmela Creamery Brand a lot, but just use your favourite. 
3. Add sliced tomatoes and thinly sliced red onions
4. Pop into a 425F oven (I use a preheated pizza stone), and bake until the crust is crisp, cheese melty. The tomatoes should look a bit slumped and onion a bit shriveled. 
5. Remove from oven, sprinkle on a generous amount of Dukkha. 
6. I also like to garnish with a sprinkle of chili (fresh or dried), a drizzle of olive oil and fresh herbs (cilantro, mint, parsley are all good), or even some kind of sprouts or shoots. 

Creamy Hummus Step by Step Instructions

1. Open a can of chickpeas. Strain and rinse, dump into a bowl. 

2. Using the tips of your fingers, gently rub chickpeas between your fingers until the skins pop off, have a small bowl for discarding as you go.

3. Place chickpeas, and remainder of ingredients, except water, in a food processor. 

4. Blitz, drizzling in water until creamy and smooth. Start with the suggested amount of water, add a bit more as needed.