Low Sugar Vegan Creamy Party Hummus
This hummus is the kind of dip that disappears within minutes at any gathering — silky, rich, and deeply savory with a gorgeous swirl of olive oil and a dusting of smoked paprika on top. Starting from dried chickpeas and cooking them low and slow with baking soda is the real secret here, producing legumes so tender they blend into something almost impossibly creamy. The tahini gets whipped with fresh lemon juice and garlic before the chickpeas even enter the picture, which builds a pale, fluffy base that store-bought versions simply can't replicate. A drizzle of ice water added gradually at the end keeps everything light and spreadable rather than dense and heavy. Every single ingredient in this recipe is naturally free of added sweeteners — no hidden sugars lurking in flavored tahini blends or pre-seasoned canned beans to worry about. It's a clean, whole-food dip that tastes indulgent without any compromise, and it scales beautifully for a crowd.
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Learn more →Ingredients
12 servings
For the chickpeas
- 1 lb dried chickpeas
- 2 tsp baking soda
For the hummus
- ¾ cup well-stirred tahini
- ⅓ cup fresh lemon juice (from about 2 lemons)
- 3 cloves garlic, peeled
- 1 ½ tsp kosher salt, plus more to taste
- ½ tsp ground cumin
- 4–6 tbsp ice water
For serving
- 3 tbsp extra-virgin olive oil, for serving
- ½ tsp smoked paprika, for serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Place the dried chickpeas in a large bowl and add 1 tsp baking soda and enough cold water to cover by at least 3 inches. Soak at room temperature for 8 hours or overnight, until the chickpeas have roughly doubled in size.
- 2
Drain and rinse the soaked chickpeas, then transfer them to a large pot. Add the remaining 1 tsp baking soda and enough cold water to cover by 3 inches. Bring to a boil over high heat, skimming off any foam that rises to the surface.
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