Why does my homemade hummus always separate and lose its creamy texture when refrigerated?

I totally feel you, I've been there too with my homemade hummus separating and losing its creamy texture after refrigeration. One thing that's helped me is adding a little more lemon juice and making sure I'm using a high-quality tahini that's fresh and not too oily. I've also found that blending the hummus for a bit longer than I think is necessary helps to really emulsify the ingredients and prevent separation.

I've also experimented with adding a little bit of water to the hummus before refrigerating it, which seems to help keep it creamy. Not too much water, just a tablespoon or two, depending on the size of the batch. This seems to help keep the hummus from drying out and separating in the fridge. As for storage, I just use a regular old glass container with a tight-fitting lid and keep it in the coldest part of the fridge.

I'm not sure if this will make a difference for you, but I've also started using a hand blender to blend my hummus right before serving, even if it's been refrigerated for a while. This seems to help re-emulsify the ingredients and restore the creamy texture. It's not a huge hassle, and it makes a big difference in the end result. Hopefully some of these tips will help you out and you'll be enjoying creamy, delicious hummus in no time!

Let me know if you have any other questions or if there's anything else I can help with. I'm happy to share more of my hummus-making experiences and experiments if you're interested. Good luck with your hummus-making adventures, and I hope you find the perfect recipe and technique to make it work for you!