Course: Appetizer, Side Dish, Snack
Keyword: chickpeas, hummus, lemon, milk street kitchen, salt, tahini
You can certainly use canned chickpeas, but be sure to heat them (with their liquid) before pureeing. The flavor and texture won’t be as excellent as what dried chickpeas offer, but if you don’t have time to soak, by all means, go with canned. And be sure to watch the amount of salt you add, as the canned version may contain salt already :)