Active Time

　　20 minutes

　　Total Time

　　45 minutes

　　Boiling canned chickpeas in water for 20 minutes before puréeing them gives you the silky-smooth texture you normally only get in hummus made from dried beans.

　　

Ingredients

Makes about 3 cups

　　2 (15-oz.) cans chickpeas, drained, rinsed

　　2 garlic cloves

　　6 Tbsp. fresh lemon juice

　　6 Tbsp. tahini

　　1 1/2 tsp. kosher salt

　　1/4 cup extra-virgin olive oil, plus more for serving

　　

Step 1

Place chickpeas in a medium pot and cover with water by 1". Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.

　　

Step 2

Transfer chickpeas to a food processor. Add garlic, lemon juice, tahini, salt, and 2 Tbsp. reserved cooking liquid and process for a full 5 minutes (set a timer for this) until creamy and smooth. If at any point the hummus appears dry or very thick, add cooking liquid 1 Tbsp. at a time. With the motor running, stream in oil and process just until combined. Transfer to a medium bowl and drizzle with more oil.

　　

Step 3

Do Ahead: Hummus can be made 5 days ahead. Let cool, then cover and chill.