classic pantry hummus

classic pantry hummus

This classic pantry hummus combines the convenience of canned garbanzo beans without compromising fresh flavors from the other ingredients. I love keeping the ingredients on hand to make this heart healthy dip at least once a week. You can serve this hummus with crudités, pita chips, or sautéed spinach and fried eggs (my personal favorite!).

classic pantry hummus

Traditional hummus is fantastic and time consuming. To do it right you need to soak dried garbanzo beans overnight, cook the beans properly, and peel each legume for the ultimate smooth texture. When done properly, authentic hummus is a thing of beauty and worth the extra effort.

However, like many of you, I have a full time job and only moonlight as a professional chef in my kitchen. Weekdays are consumed with emails and zoom calls, placing bean cooking low on my list of priorities. Since I love the flavor of nutrient-packed hummus, I refuse to relegate hummus making to free weekends.

I developed this recipe to save time without sacrificing flavor. A suitable shortcut balanced by fresh ingredients ensures a quick and delicious classic pantry hummus.

    • The biggest shortcut I use is canned garbanzo beans. You can peel the beans if you want a smoother hummus but I like the fiber the skin provides.
    • Eschew the bottled stuff when it comes to this hummus. Since you’re already using canned garbanzo beans, you want to keep the rest of the ingredients as fresh as possible.
    • Don’t try to cut corners by using garlic powder or pre-minced garlic. Neither of those options are a suitable replacement for the flavor of fresh garlic cloves.

I hope you enjoy this recipe as much as we do!

Other Middle Eastern recipes you might enjoy!

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classic pantry hummus

classic pantry hummus

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  • Author: Sepideh Esmaili Campos


  • 2 15.5-ounce cans garbanzo beans
  • 2 tablespoons extra virgin olive oil 
  • Juice of 12 fresh lemons (start with 1 lemon and adjust to taste)
  • 1 garlic clove, grated (use fresh garlic for this, it makes a big difference in the taste)
  • ½ teaspoon ground cumin
  • 1 teaspoon kosher salt 
  • 6 tablespoons tahini


  1. Drain the garbanzo beans, reserving the canning liquid from one of the cans. Rinse the drained beans with water to remove any excess salt and canning liquid. 
  2. Place the garbanzo beans and 1/4 cup of the reserved canning liquid in the bowl of a food processor. 
  3. Pulse the beans a couple times to break them down a bit. 
  4. Add the olive oil, juice of 1 lemon, garlic, cumin and salt to the food processor. 
  5. Whiz the food processor on high until the hummus becomes nice and creamy. If the hummus is too dry, add up to 6 Tablespoons more of the canning liquid. 
  6. Add the tahini to the hummus and blend again until everything is smooth and combined. 
  7. Scrape down the sides of the food processor every once in a while to incorporate any chunks of beans. 
  8. Taste and add more salt (I usually add ¼ teaspoon more salt) or lemon juice if desired. 
  9. Transfer the hummus to a bowl or plate and refrigerator for at least 30 minutes to let the flavor develop. 
  10. Serve with pita chips, crudités, or alongside falafel. 


Blending the garbanzo beans and liquid before you add the tahini gives you a smoother hummus. 

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