Almond Free Vegan Creamy Party Hummus
This hummus is the kind of dip that makes people hover around the bowl at a party, scooping up every last bit before the main course even hits the table. Starting from dried chickpeas and cooking them low and slow with baking soda is the real secret — it gets them impossibly soft, which is what gives the final result that silky, restaurant-quality texture. Processing the garlic and lemon juice first, then whipping in the tahini before the chickpeas even go in, builds a creamy base that ice water then loosens into something genuinely light and airy. The whole thing is completely plant-based, relying on tahini, olive oil, and fresh lemon rather than any dairy or nut-based ingredients, so it's naturally free from tree nut concerns without any substitutions needed. A dusting of smoked paprika and a drizzle of good olive oil over the top turns it into a showstopper that looks like it came from a Middle Eastern restaurant. Whether you're serving it at a gathering or just meal-prepping for the week, this is the kind of recipe that earns you serious compliments.
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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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