Artificial Food Coloring Free Vegan Creamy Party Hummus

Total time9 hr 50 min

Prep time20 min

Cook time1 hr 30 min

Artificial Food Coloring Free Vegan Creamy Party Hummus

Creamy, dreamy, and built entirely from scratch, this hummus is the kind of party dip that disappears before anything else on the table. Starting with dried chickpeas and cooking them low and slow with a little baking soda is the secret to that impossibly silky, cloud-like texture you just can't get from a can. Real tahini, fresh lemon juice, and raw garlic do all the heavy lifting on flavor — no shortcuts, no mystery additives, and absolutely nothing artificial hiding in the mix. Store-bought dips are notorious for sneaking in dyes and preservatives to boost color or extend shelf life, but when you make it yourself with whole ingredients like these, you know exactly what's going into the bowl. The finishing touch of smoked paprika and a generous pour of extra-virgin olive oil gives it that gorgeous, russet-toned swirl that looks stunning on a platter without a drop of artificial color in sight. It's genuinely impressive party food that just happens to be completely plant-based and totally clean.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the chickpeas

1 lb dried chickpeas
La Preferida Chickpeas - 29 Oz 24 Mantra Organic Chickpea Kabuli Chana Signature SELECT Beans Garbanzo - 16 Oz Eden Organic Garbanzo Beans, 16 oz DeLallo Chickpeas - 14 Oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!