Ever picked up a tub of hummus from the supermarket and thought, “Why does this taste so sharp and vinegary?” You’re not alone. Most store-bought hummus relies on preservatives, stabilisers, and citric acid to survive months on a shelf, and that’s exactly what gives it that harsh bite.

I learned this recipe from my from my middle Eastern neighbour, so this is the real deal hahaha.This homemade hummus recipe flips the script. It’s fresh, preservative-free, naturally creamy, and incredibly smooth. And the best part? You don’t need fancy gadgets or exotic ingredients. Once you try this hummus, there’s no going back.

Ingredients: 

• 1.5 cups dried chickpeas
  
• 1 tbsp lemon juice
  
• 1 garlic clove
  
• ¼ cup olive oil
  
• ⅓ cup tahini
  
• ½ tsp ground cumin
  
• 1 tsp salt
  
• 3–4 tbsp ice water or a few ice cubes
  
• 1 tsp bicarbonate of soda

Method:

1. Place the chickpeas in a large bowl and cover with plenty of water. Add the bicarbonate of soda and soak overnight (or at least 8 hours). This loosens the skin, making it easy to remove.
2. Drain and rinse the chickpeas well to remove the bicarb. Add to a pot, cover with water, and bring to a boil. Simmer until very soft. As they cook, skins will float to the surface, skim them off and discard (or compost). This is the secret to ultra-smooth hummus
3. In a food processor, combine olive oil, lemon juice, tahini, and garlic. Blend until creamy.
4. Add the cooked chickpeas, cumin, and salt. Blend until thick and smooth.
5. With the processor running, slowly add ice water or ice cubes. Blend until your hummus is pale, light, and silky. Taste and adjust seasoning if needed.
6. To serve or store, drizzle with olive oil and sprinkle with cumin or paprika. Perfect with fresh veggies, crackers, flatbread, or as a creamy sandwich spread.
7. Add any leftovers to a glass or stainless steel airtight container. Drizzle with olive oil to help preserve freshness and store in the fridge for up to days. 
8. Show off to your friends! 

I hope you love it as much as I do, so definitely let me know once you made it. I'd love to hear what you think!

With love,

Ellie x

---

Frequently Asked Questions 

1. Why does supermarket hummus taste sour?

Store-bought hummus often tastes sour due to preservatives, citric acid, and stabilisers added to help extend shelf life. Fresh hummus uses lemon juice only, giving a mild and balanced flavour.

2. Do you need bicarbonate of soda to soak the chickpeas to make the hummus?

Yes, soaking chickpeas with bicarbonate of soda helps loosen the skins and soften the chickpeas. This step is key to achieving ultra-smooth hummus.

3. Why add ice water when blending hummus?

Ice water helps emulsify the tahini and olive oil while cooling the mixture. This makes the hummus lighter, paler, and much creamier.

4. Is homemade hummus healthier than store-bought?

Our homemade hummus recipe contains no preservatives or additives and uses simple, whole ingredients. This makes it a fresher and cleaner option than most supermarket varieties.

5. How long does homemade hummus last in the fridge?

Homemade hummus lasts up to five days in an airtight container in the fridge. Drizzling olive oil on top can help keep it fresh.

6. What can hummus be served with?

Hummus pairs well with fresh vegetables, crackers, flatbread, wraps, or as a spread in sandwiches and bowls.