Hey friends,

It took me forever to figure out how to make homemade creamy hummus that actually tastes (and feels) like the store-bought kind—smooth, fluffy, and just the right balance of lemon, garlic, and tahini. There’s nothing worse than gritty hummus. Once I cracked the code, it became a weekly staple in our fridge.  Bonus: it’s a great combo to bring to a party with our Credo products!

It’s creamy enough to dip a chip without breaking it, thick enough to spread on toast, and flavorful enough to eat by the spoonful. It’s healthy, clean, and totally customizable.

 

Here’s how to make it happen:

Ingredients:

• 1 can chickpeas, drained and rinsed

• ½ tsp baking soda (helps soften canned chickpeas)

• ½ cup tahini

• 1–2 garlic cloves

• ¼ cup lemon juice

• 1–2 tsp salt (start with 1 tsp and adjust to taste)

• 6–10 tbsp ice cold water (don’t skip this—it’s the secret to fluffiness)

• Optional: olive oil, cumin, smoked paprika, parsley for garnish

The Magic Steps:

1. Cook the chickpeas: Add drained and rinsed chickpeas to a small pot with ½ tsp baking soda and enough water to cover them by 1–2 inches. Simmer for 10–20 minutes until they’re very soft. Drain and rinse again with cool water.

2. Blend the garlic and lemon juice first. Let it sit for a minute—this mellows the garlic and infuses the lemon.

3. Add the tahini and blend until creamy and fluffy.

4. Add the cooked chickpeas and salt, then blend until the mixture looks like mashed potatoes.

5. Now drizzle in the ice water, 1 tablespoon at a time, blending as you go. Watch the magic happen—it’ll turn light, smooth, and creamy.

6. Taste and tweak. More lemon, more salt, maybe a pinch of cumin—make it yours.

Spoon it into a bowl, swirl the top, and finish with a glug of good olive oil, a dusting of smoked paprika, and fresh herbs.

Once you’ve nailed the classic version, try playing with flavors! Here are a few of my favorite twists:

  • Roasted Garlic Hummus: Swap raw garlic for a whole roasted head. It gives the hummus a mellow, caramelized depth.
  • Beet Hummus: Add 2–3 tablespoons of beet juice or a few small roasted beets for that gorgeous pink color and earthy sweetness.
  • Spicy Harissa Hummus: Stir in 1–2 teaspoons of harissa paste for a smoky, spicy kick.
  • Green Goddess Hummus: Toss in a handful of parsley, basil, or cilantro with a little lemon zest for a herby, fresh vibe.
  • Smoky Paprika + Olive Oil: Add a pinch of smoked paprika directly into the blend and drizzle with olive oil to finish.
  • Everything Bagel Hummus: Sprinkle Everything But the Bagel seasoning on top—trust me on this one.

 

This stuff is dangerously snackable and lasts up to 5 days in the fridge. Let me know if you give it a try—I’d love to see your creations.

With love (and lemon),

Maddy