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!
No ratings yet
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
Tried this recipe?Let us know how it was!

Strawberry, Dried Apricot and Pistachio Salad (Spring Mix Salad Recipe)

Strawberry, Dried Apricot and Pistachio Salad (Spring Mix Salad Recipe)

Sweet strawberries, smooth dried apricots, warm earthy notes of pistachio all followed by a refreshing pop of mint. So dramatic, but also the perfect description of this spring mix salad recipe. It’s truly amazing!

WOW — sums up this salad in one word.

This salad takes less than ten minutes to make, and once it’s done, your taste buds will be having a celebration. I can write lots of words to describe this salad, but I say let’s skip an intro and get to making it! Why hold off on greatness?

If you make this spring mix salad, take a picture and tag me on Instagram. I would love to see it! If you’re in the mood to make this a meal, I will pair this salad with my pear, grape, and blue cheese focaccia bread. The salad and bread would go great with a glass of wine. Make it a bottle and celebrate spring (and the nearing the end of COVID).

Spring Mix Salad Recipe Ingredients

This salad comes together with only ten ingredients, eleven if you add balsamic vinegar reduction to the dressing (it was not pictured). Right now, in early spring, there are a lot of fresh strawberries, and avocado’s coming up from Central America. The freshness of the fruit makes this salad pop.

Spring salad mix recipe ingredients (spring mix, dried apricots, pistachio's, fresh mint, shallots, lemon, strawberries, avocado, olive oil and agave).

How to Make Shallot Dressing

The shallot dressing can be made with raw shallots or with sautéed shallots that bring out the flavor. While both options taste great, I prefer using sautéed shallots in the vinaigrette. It only takes about three minutes to cook them on the stove. This step will provide a depth of flavor to your salad that will enrich the overall flavor.

Ingredients for the shallot dressing:

  • 1 shallot, finely diced
  • 1/4 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon balsamic vinegar reduction
  • 1 teaspoon agave syrup
  • salt and pepper to taste

Steps to make the dressing:

  1. Start with a small or medium sauté pan and heat the pan over medium too low. Add one tablespoon of olive oil, and once the oil starts to “shimmer,” add the shallots. Cook the shallots for 2 -3 there minutes until they become fragrant. Once done, remove from heat and pat dry on a paper towel.
  2. In a small jar, combine olive oil, lemon juice, balsamic vinegar reduction, agave nectar, and shallots.
  3. Add salt and pepper to desired taste.
  4. Drizzle dressing over the salad.

    Note: This recipe makes a large amount of dressing. I prefer light dressing, so I use only a quarter of the dressing. The remaining dressing can be stored in a closed container for up to one week. (Bonus, the flavor only gets better!)
Spring Salad Mix Recipe - half bowl of finished salad, dressing in a jar and a tossing spoon on a napkin.

Spring Mix Salad Ingredient Substitutions/Additions

The nice thing about this salad, and just about any salad, is it’s fun to modify into your perfect salad. Any of the ingredients can be swapped out for something you have in your pantry or your personal preference. Below are a few ideas.

Dried apricots – Dried fruits pack a flavor punch that amps up the sweetness of any salad. Currently, I love the flavor of dried apricots; however, just about any dried fruit will pack the same punch. Other substitutions that would also taste great include dried cranberries, mangoes, or pineapples.

Pistachio’s – This salad is so flexible that just about any nut or seed would taste great. If you are not a fan of pistachio’s try using almonds, sunflower seeds, or even pepita’s.

Agave Nectar – Provides sweetness to the dressing. I prefer agave nectar because it is vegan. Honey is a non-vegan alternative and can be swapped out at a 1:1 ratio.

Cheese – I made this salad vegan for all my vegan friends. However, if you prefer cheese on your salad, I recommend feta or goat cheese. The flavors in both of those cheeses would amplify the flavor for my vegetarian friends.

Spring Salad Mix Recipe salad with a fork loaded with apricot and avocado
Strawberry, Apricot, Pistachio Salad Bite

How to Keep Spring Mix Fresh

I recently found out the best trick to keep the spring salad mix fresh in the refrigerator. It’s so easy, and your spring mix, or really any lettuce, will last up to two weeks. All you need is a paper towel. Yep, that’s all you need to make your lettuce last. Fold the paper towel and place it inside the spring mix container. Then store the container upside down in your refrigerator. The paper towel will absorb all the extra moisture, and your mix will last longer. My lettuce mixes usually last two weeks.


This salad can be stored in an air-tight container in the refrigerator for up to three days. I recommend squeezing fresh lemon on top of the avocado to keep the color looking fresh.

Spring Salad Mix Recipe salad finished with shallot dressing and picture taken from the side.
Strawberry, Apricot, Pistachio Dressing
Strawberry, Apricot and Pistachio Salad with dressing in the upper right hand corner

Strawberry, Dried Apricot, and Pistachio Salad (Spring Mix Salad Recipe)

Sweet strawberries, smooth apricots, warm earthy notes of pistachio all followed by a refreshing mint pop, describe this spring mix salad recipe.
5 from 1 vote
Prep Time 10 mins
Course Main Course, Salad
Cuisine American
Servings 2 people



  • 1/4 cup olive oil
  • 1 shallot, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon agave syrup
  • 1 teaspoon balsamic vinegar reduction
  • Salt and pepper to taste


  • 4 cups spring mix lettuce
  • 6-8 strawberries, sliced thin
  • 1 avocado, sliced thin
  • 1/3 cup driped apricots, sliced thin or diced
  • 1/4 cup pistachio's
  • 5- 7 fresh mint leaves, sliced thin


  • Dressing: Heat one olive oil in a skillet over high heat. When the oil shimmers, add the shallots and cook for 2-3 minutes. Remove from heat and let cool. Mix shallots with remaining olive oil, lemon juice, agave, salt, and pepper.
  • Salad: Divide the salad among 2 – 4 bowls, arrange the strawberries, avocado, dried apricot's and pistachio's on top.
  • Pour the dressing on top and sprinkle with mint leaves.


Strawberry, Dried Apricot and Pistachio Salad by lifeonwesterlycreek on Jumprope.


This salad makes 2 very large salads or 4 – 6 smaller side salads.  
This makes a great meal salad or an excellent side salad.  
Keyword Salad, sping mix salad, Vegan, vegan salad
Tried this recipe?Let us know how it was!