Recipe

Creamy Homemade Hummus

Ultra-smooth, lemony, garlic-kissed hummus with a fluffy whip and that restaurant-style richness. No weird ingredients, just a few smart steps.

By Matt Campbell

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4.9

A bowl of creamy hummus swirled with olive oil and sprinkled with paprika, served with warm pita wedges on a wooden board

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Homemade hummus is one of those things that feels suspiciously fancy for how little effort it takes. You toss a few pantry staples into a blender, press a button, and suddenly you have the kind of dip that makes people hover near your kitchen island like it is a campfire.

This version is extra creamy, bright with lemon, and balanced with just enough garlic to be interesting, not aggressive. The main trick is simple: warm chickpeas + a good whip. You can absolutely improvise from there, because hummus is very forgiving and also very supportive of your late-night snack goals.

A countertop scene with chickpeas, tahini, lemons, garlic, olive oil, cumin, and salt arranged next to a food processor

Why It Works

Silky texture without drama: Warming the chickpeas and blending the tahini with lemon first helps everything emulsify into that fluffy, restaurant-style hummus.
Big flavor, not bitter: A sensible amount of garlic and a pinch of cumin bring depth, while lemon keeps it fresh and snackable.
Adjustable thickness: Ice water (or chickpea liquid) lets you dial in creamy, swoopy hummus instead of stiff paste.
Meal-prep friendly: It holds well in the fridge, and the flavor often gets even better after a few hours.

Storage Tips

How to Store Hummus

Refrigerator: Store in an airtight container for up to 5 days. Smooth the top and drizzle a thin layer of olive oil over it to help prevent drying.
Freezer: Freeze for best quality within 2 to 3 months in a freezer-safe container. Leave a little headspace. Thaw overnight in the fridge. Note: the texture can get a little grainy after thawing, but a quick stir (or a re-blend) brings it back to life.
Reviving leftovers: If it thickens, stir in 1 to 2 teaspoons water or lemon juice, then re-swish with a spoon like you are making art on purpose.

Common Questions

FAQ

Do I have to peel the chickpeas?

No. Peeling makes hummus a bit smoother, but it is optional. If you want extra creamy without peeling, warm the chickpeas and blend longer, adding ice water 1 tablespoon at a time.

Can I use dried chickpeas instead of canned?

Absolutely, and it is delicious. Cook them until very tender. For hummus, slightly overcooked is a compliment. You will need about 1 1/2 to 1 3/4 cups cooked chickpeas for this recipe.

Why does my hummus taste bitter?

Common culprits: older tahini, too much raw garlic, or too much cumin. Use fresh tahini, start with one garlic clove, and add spices gradually. A little extra lemon and salt can also rebalance it.

How do I make it without tahini?

Tahini gives that classic nuttiness and creaminess, but you can substitute natural peanut butter or sunflower seed butter in a pinch. The flavor changes, but the snackability remains extremely high.

Is aquafaba (the can liquid) good to use?

Yes. It helps loosen hummus and adds body. I still like a little ice water for extra fluff, but you can use aquafaba instead of or alongside it. Just remember to reserve it before you drain the can.

How can I mellow harsh garlic?

Two easy options: let the minced garlic sit in the lemon juice for 5 minutes before blending, or use roasted garlic for a sweeter vibe.

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 or high-speed blender (a processor is classic, a blender gets it extra smooth)
Microplane or fine grater for garlic (optional but nice)
Citrus juicer (or your hands, living dangerously)
Rubber spatula
Small saucepan to warm chickpeas (optional but highly recommended)

I started making hummus at home because I was tired of buying tubs that tasted like beige regret by day three. The first time I nailed the creamy texture, I ate it standing in front of the fridge with a fork and a piece of pita like a raccoon who just discovered Mediterranean food. Now it is my go-to “I need a snack that looks like a plan” recipe. Bonus: it turns random vegetable sticks into something I would actually choose on purpose.