Recipe

Best Hummus Recipe Smooth and Creamy

Ultra-smooth hummus with bright lemon, mellow garlic, and a silky tahini finish. No grit, no weird bitterness, just scoopable perfection.

By Matt Campbell

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4.9 (1,284)

A wide ceramic bowl filled with creamy hummus swirled on top, finished with olive oil and a sprinkle of paprika, with warm pita wedges on a wooden board beside it

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If your hummus dreams involve that restaurant-level, spoon-smooth texture and a flavor that actually pops, you are in the right kitchen. This is my go-to smooth and creamy hummus that hits all the notes: nutty tahini, bright lemon, just enough garlic to feel alive, and a drizzle of olive oil that makes the whole thing taste like you tried.

The best part: it is not fussy. Yes, we are doing one tiny “chef move” that changes everything, but it is easy and it works every time. This is the hummus you bring to the table with a bag of pita chips and suddenly you are hosting.

Chickpeas simmering in a small saucepan with a few softened skins floating on the surface

Why It Works

Silky texture: A quick warm-up for the chickpeas plus a longer blend gets you that whipped, creamy finish.
Bright, balanced flavor: Lemon and tahini go in first so they emulsify into a smooth base instead of tasting separate.
No harsh garlic bite: We “tame” the garlic in lemon juice for a few minutes so it stays aromatic, not aggressive.
Flexible thickness: Ice water lets you dial in the perfect dip or spread consistency.

Pairs Well With

Storage Tips

Refrigerate: Store hummus in an airtight container for up to 4 to 5 days. If it smells off, looks moldy, or has an unusually sour taste, toss it.

Prevent drying: Smooth the top and pour a thin layer of olive oil over it to help keep it creamy. You can also press a piece of plastic wrap directly onto the surface before sealing the lid if your fridge runs dry.

To revive: Stir in 1 to 2 teaspoons cold water or lemon juice, or a small splash of olive oil, until it loosens back up.

Freeze (yes, you can): Freeze in a zip-top bag or container for best within 2 months. Thaw overnight in the fridge. The texture may be slightly less fluffy, but it is still very good after a strong stir or quick re-blend.

Common Questions

How do I make hummus extra smooth like a restaurant?

Three things: warm the chickpeas, blend the tahini and lemon first until creamy, and use ice water to help it whip. If you want to go all-in, remove chickpea skins, but you can get very close without that step.

Do I have to use dried chickpeas?

No. This recipe is designed to taste great with canned chickpeas. If you use dried, cook them until very soft, almost creamy inside, then proceed the same way.

Why does my hummus taste bitter?

Common culprits are old tahini and too much raw garlic. Another thing that can contribute is over-blending olive oil for a long time. Use fresh tahini, mellow the garlic in lemon, and drizzle olive oil in at the end.

Can I make it without tahini?

You can, but it will not taste like classic hummus. For a similar vibe, try a smaller amount of unsweetened sunflower seed butter or cashew butter. Start with half and adjust.

Is hummus healthy?

In general, yes. It is a good source of plant protein and fiber, with healthy fats from tahini and olive oil. Just keep an eye on salt and portions if you are heavy-handed with olive oil, which I absolutely understand.

My hummus is too thick or too thin. Help?

Too thick: Add ice water 1 tablespoon at a time while blending.
Too thin: Blend a bit longer, or add a few more chickpeas or a spoonful of tahini and re-blend.

I went too far with the garlic. Can I fix it?

Yes. Let it rest in the fridge for 30 minutes. Garlic calms down. You can also blend in a bit more tahini or chickpeas to balance it out.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Food processor (best for classic hummus texture)
Small saucepan (for warming chickpeas quickly)
Fine mesh strainer (to rinse and drain)
Citrus juicer (optional but handy)
Rubber spatula (you will scrape the bowl a lot, it is normal)

I used to think “good hummus” was something you bought, not something you made. My early batches were fine, but they always had that slightly gritty, slightly flat vibe. Then I started treating hummus like a sauce, not a dip. I let the garlic hang out in lemon juice, I blended the tahini until it looked fluffy, and I stopped expecting cold chickpeas to magically turn silky in 30 seconds.

Now this is the hummus I make when friends are hovering near the kitchen island, pretending they are not watching. It disappears fast. The only real rule is this: taste as you go, and do not be shy with the lemon.