Smooth and Creamy Hummus Recipe

Smooth and Creamy Hummus Recipe

Traditional hummus is smooth and creamy with a touch of lemon.
It only takes a couple of extra steps, and it is so worth the extra work!
Using this hummus recipe you will taste the difference immediately!

What is Hummus?

Hummus has become popular over the last few years for its flavor and health benefits. In America, we often buy pre-made hummus at the store. However, next time you want hummus, consider using this hummus recipe. It is super easy, the flavor is amazing, and the texture is soooooo smooth! Once you eat it, you will notice the difference. You will also always prefer to make hummus over buying it at the store.

If you are unfamiliar with hummus (also nicknamed yummus), it is a traditional Middle Eastern dip. You make this dip by combining garbanzo beans, tahini, olive oil, lemon juice, garlic, and salt into a smooth paste. Traditionally, we dip the pita bread directly into the hummus and do not use utensils. For this second-generation American, I love hummus inside a pita with tabbouleh. It has a refreshing flavor, and I cannot get enough of it.

If you make this hummus recipe, leave a comment and/or rating below. Another option is to take a picture and tag me on Instagram and/or Facebook. I check all of them, and I love feedback!

Hummus recipe picture.  Up close of hummus on a pita triangle that has quartered grape tomatoes and half a kalamata olive on it (and a little parsley)
Up close of Hummus on Pita

How is This Hummus Recipe Different?

If you have had traditional hummus, you will notice one thing; the texture is very smooth. There is only one way to achieve this smooth texture, and that is by removing the garbanzo bean shells (ok, and to use a food processor). To this, you must:

  • First: Soak the garbanzo beans with a little baking soda for five to ten minutes. This step is double acting, it softens the beans and losens the shell.
  • Then: Remove the shells. Once the beans have soaked for a few minutes, the shells will start to disconnect from the beans. Gently rub the beans between your fingers to help facilitate the process. You will find the shells slide right off.

It only takes few minutes to do these two extra steps and it will take your hummus to a whole new level. I promise!

Hummus Ingredients

Hummus only takes a few ingredients to make, and most of them you will already have. I like to add all kinds of toppings to my hummus, especially kalamata olives. I find the flavors compliment each other and help make this dip insanely delicious! The ingredients you will need are:

  • Garbanzo beans (15oz)
  • Lemon juice (1/4 cup)
  • Tahini (2 tablespoons)

  • Garlic cloves (2 – 4)
  • Pinch of salt
  • Ice cubes (2)
  • 1/2 teaspoon baking soda
  • Olive oil
  • Optional toppings: parsley, kalamata olives, tomatoes, carrots, etc.

What the heck is Tahini?

Tahini is a Middle Eastern condiment made from toasted ground hulled sesame seeds. I like to think of tahini as sesame as the sesame seed version of peanut butter. Similar to peanut butter, tahini varies in quality. I strongly believe it is worth investing in good tahini. I always find the best tahini in the kosher section of the grocery store. At my store, a jar of tahini will cost around $6, which is a little more than a container of pre-made hummus.

Hummus recipe picture of tahini with tahini streaming off the spoon back into the container to show how smooth tahini is.
Up Close of Tahini Paste

How to Make Hummus (Visual Steps)

Soak 1 can of garbanzo beans, 2 cups of water and 1/2 teaspoon of baking soda for five minutes. Gently rub the beans together removing the shells.
Rinse and drain the garbanzo beans and place in the food processor. Pulse for 3-5 minutes until the beans form a rough paste.
Add 1/4 cup lemon juice, 2 tablespoons of tahini, 2-4 garlic cloves and a pinch of salt. Pulse until smooth.
Add two ice cubes and pulse (I know it really seems weird, but it makes the hummus smooth and creamy!)
Arrange hummus on a plate. Create a well(s) and fill with olive oil. If desired, top with tomato’s, kalamata olives and parsley
Serve with dippers such as pita triangles, carrots, celery and tomato’s.

Remember to Save the Aquafaba

You are probably asking what the heck is aquafaba? In the simplest terms, aquafaba is the liquid leftover from canned chickpeas. This liquid is, well, amazing! Aquafaba is starchy. This starch has become a staple in vegan baking. Often aquafaba is whipped into a meringue or used in place of egg whites to give baked goods a lift. This once commonly discarded liquid has transformed vegan baking from meh into OH. MY. GOD. delicious!

There are many videos and blogs on how to use aquafaba. I recommend this video from Bake it Up a Notch or this post from America’s Test Kitchen.

How to Store Hummus

Making in advance: Hummus can be made in a day or two in advance (I find the flavor peaks on the second day). To store, place hummus in an airtight container inside your refrigerator. Before you serve it, create the wells for the olive oil and put any additions on top.

To store hummus: Place in an airtight container in your refrigerator.  You can keep it for 3 – 5 days this way. The difference between making it in advance and storing it is the peak of the flavor. Starting around day 3, I find the taste is not as fresh, but I still love to eat it.  

I do not recommend freezing hummus.

Hummus recipe - Hummus Finished

Authentic Hummus Recipe

The traditional hummus recipe is smooth, creamy with a touch of lemon.  One bite, and you will always prefer authentic hummus.  It only takes a couple of extra steps, and it is so worth the extra work!
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Prep Time 10 mins
Cook Time 10 mins
Course Appetizer, dips
Cuisine American, Arabic
Servings 8 people


  • Food Processor


  • 1 can garbanzo beans (15 oz/drained)
  • 1/2 teaspoon baking soda
  • 2 tablespoons tahini
  • 1/4 cup lemon juice
  • 2 – 4 cloves garlic
  • 1 pinch salt
  • 2 ice cubes


  • In a medium bowl, soak one can of drained garbanzo beans in 1/2 teaspoon of baking soda for five minutes. After five minutes, gently rub the shells off of the garbanzo beans.
  • Place the shelled beans in a food processor. Pulse for 3 – 5 minutes until the beans form a rough paste.
  • Add the lemon juice (1/4 cup), tahini (2 tablespoons), garlic (2- 4 cloves), and salt (pinch) and process until smooth.
  • Add two ice cubes and pulse until smooth.
  • If serving as a dip or appetizer, create wells in the hummus and pour olive oil in the wells.


Smooth and Creamy Hummus Recipe by lifeonwesterlycreek on Jumprope.


Recipe notes:
  • I recommend using extra virgin olive oil
  • I like to add toppings when serving the hummus as a dip.  The toppings create a showstopper look.  When doing this, I usually add.
    • Kalamata olives
    • Quartered cherry tomatoes
    • Parsely
    • Feta 
  • Pita bread, carrots, tomatoes, and celery are standard sides in the US.
  • To store, place hummus in an airtight container in your refrigerator.  You can keep it for 3 – 5 days this way. 
Keyword Chickpea, Dip, Hummus, Middle Eastern
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