BHA & BHT Free Vegan Creamy Party Hummus
This hummus is the kind of dip that makes people hover near the appetizer table and quietly go back for thirds. Starting from dried chickpeas and cooking them until they're genuinely fall-apart soft is the secret to that ultra-smooth, cloud-like texture you rarely find in store-bought versions. Speaking of store-bought — most commercial hummus and packaged dips rely on synthetic preservatives like BHA and BHT to extend shelf life, so scanning labels can feel like a part-time job. Here, every ingredient is straightforward and clean: dried chickpeas, fresh lemon juice, real garlic, tahini, and a drizzle of good olive oil. The technique of blending the garlic and lemon first, then whipping in the tahini before the chickpeas even arrive, builds a base that's nutty, bright, and genuinely creamy. Ice water added gradually at the end loosens everything into a silky, spreadable consistency that holds a beautiful swirl under smoked paprika and fresh parsley. It's a crowd-pleasing centerpiece you can feel completely confident serving.
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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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