Name: Homemade Creamy Hummus – Easy & Authentic Hummus Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 can (400g) chickpeas, drained and rinsed; 1/2 tsp baking soda; 1/3 cup tahini (high-quality); 1 garlic clove, minced; Juice of 1 lemon (about 2 tbsp); 1/2 tsp salt, more to taste; 4–6 tbsp ice water; 1–2 tbsp olive oil, for serving; Paprika, pine nuts or parsley for garnish (optional)

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Making hummus at home might sound like a project, but I promise it’s surprisingly simple. Once I discovered how silky and flavorful homemade hummus could be, there was no turning back to the store-bought tubs. This hummus recipe is smooth, rich in flavor, and absolutely perfect for scooping with warm pita or crunchy veggies. I’ve played around with a lot of versions—lemon-heavy, garlicky, spicy—but this one, with its balance of tahini, garlic, lemon, and tender chickpeas, hits that sweet spot every time. Whether you’re going for a Mediterranean hummus recipe vibe or just want something to spread on toast, this batch delivers. Oh, and if you’ve never peeled chickpeas before, you’re in for a strangely satisfying kitchen moment. Is it necessary? Not always. But is it oddly calming and worth it for ultra-smooth results? Absolutely.

1) Key Takeaways
2) Easy Homemade Creamy Hummus Recipe
3) Ingredients for Homemade Creamy Hummus
4) How to Make Homemade Creamy Hummus
5) Tips for Making Homemade Creamy Hummus
6) Making Homemade Creamy Hummus Ahead of Time
7) Storing Leftover Homemade Creamy Hummus
8) Try these dip recipes next!
9) Homemade Creamy Hummus
10) Nutrition

1) Key Takeaways

You only need a few basic ingredients to make this creamy hummus at home.
Boiling chickpeas with baking soda helps achieve a smoother texture.
The key to flavor is balancing tahini, garlic, lemon, and salt.
This vegan-friendly dip is perfect for meal prep or a last-minute party snack.

2) Easy Homemade Creamy Hummus Recipe

Every time I whip up this hummus recipe, I wonder why I ever bought the pre-made stuff. You know that moment when you’re standing in front of your fridge, hungry, hoping it magically offers something exciting? That’s usually when I remember there’s homemade hummus waiting. Smooth, creamy, garlicky—with that kick of lemon—it never lets me down.

I learned the trick with baking soda from a friend who used to cook in a restaurant kitchen. It’s how you get that ultra-soft chickpea texture, which blends into hummus that’s nearly as fluffy as whipped cream. Ok, maybe not whipped cream, but you get what I mean. The ingredients? Simple and few. The flavor? Bright, nutty, and cozy all at once.

We eat this vegan hummus recipe on everything from toast to salads, and it’s always a crowd-pleaser. Want a mediterranean hummus recipe that tastes like the real deal? This one checks all the boxes, and you control every spoonful of seasoning. No weird additives. Just good stuff.

3) Ingredients for Homemade Creamy Hummus

Chickpeas: I usually grab a can, rinse ’em off, and boil them with baking soda. This step helps soften the skins, making the hummus recipe even smoother.

Baking Soda: Just half a teaspoon is enough to make the chickpeas practically melt in your food processor. It’s the secret handshake of hummus makers everywhere.

Tahini: I like mine on the runny side. Good tahini should pour like honey. It adds that nutty backbone you can’t skip in an authentic hummus recipe.

Garlic: One clove, minced fine. More if you love that strong bite. I’ve added two when I knew I wasn’t going out afterward.

Lemon Juice: This brings brightness to the mix. I squeeze mine fresh and add a little zest if I’m feeling wild. Lemon hummus recipe fans—this one’s for you.

Salt: Salt is everything. Start with half a teaspoon, then tweak it once it’s blended.

Ice Water: This might seem odd, but it makes the hummus lighter and creamier. I add a tablespoon at a time until the texture feels just right.

Olive Oil: Not mixed in, but drizzled on top when serving. Adds shine and a hint of richness that rounds everything out.

Optional Toppings: Paprika, pine nuts, parsley—go wild. Sometimes I skip them, sometimes I go full carrot hummus recipe vibes and top it with roasted carrots and cumin oil.

4) How to Make Homemade Creamy Hummus

Step 1. Pour the chickpeas into a small pot with the baking soda and cover them with water. Bring them to a boil, then simmer for about 20 minutes. You’ll see skins float—perfect.

Step 2. Drain the chickpeas and rinse them well under cold water. This helps cool them down and stops the cooking.

Step 3. In your food processor, blend tahini, lemon juice, garlic, and salt until it gets thick and creamy. Don’t rush this part.

Step 4. Add in the chickpeas and keep blending. Stop, scrape down the sides, blend again. Patience leads to creamy magic.

Step 5. Slowly drizzle in ice water, a tablespoon at a time, and keep the motor running until the hummus gets light and smooth.

Step 6. Taste and adjust. Maybe you want more salt or a squeeze more lemon. Trust your tastebuds.

Step 7. Spoon into a bowl, swirl with the back of a spoon, drizzle olive oil, and garnish however you like. Done.

5) Tips for Making Homemade Creamy Hummus

If your hummus feels heavy, try adding a splash more cold water. That trick never fails me. The colder the water, the fluffier the dip.

Use good tahini. I learned the hard way that not all brands are equal. If it tastes bitter straight from the jar, your hummus might turn out flat.

Let the food processor do the work. Blending longer makes a world of difference. It transforms chickpeas into something you’ll want to eat by the spoonful.

6) Making Homemade Creamy Hummus Ahead of Time

I like making this hummus recipe a day ahead, especially if we’ve got friends coming over. The flavors mellow and mingle overnight, which makes it even better the next day.

Just keep it sealed in an airtight container in the fridge. Before serving, stir it up and give it a fresh drizzle of olive oil. Maybe add a bit more lemon if it’s thickened too much.

This stuff holds up for about four to five days. It’s an easy win when you’re packing lunches or planning snacks through the week.

7) Storing Leftover Homemade Creamy Hummus

Store your hummus in a container with a tight-fitting lid. I like to smooth the top and pour a thin layer of olive oil over it before popping it into the fridge. Keeps it fresh and prevents it from drying out.

Leftover hummus will keep for up to a week. Just give it a stir before serving. Sometimes I add a splash of water if it’s gotten a little stiff.

This authentic hummus recipe only gets better with time, so don’t be afraid to make a double batch. You’ll thank yourself later.

8) Try these dip recipes next!

9) Homemade Creamy Hummus