Black Pepper Free Vegan Creamy Party Hummus
Creamy, cloud-like, and built for a crowd, this hummus is the kind of dip that disappears from the table before anyone gets a second pass. Starting from dried chickpeas and cooking them until they're genuinely fall-apart soft is the secret behind that ultra-smooth, almost whipped texture — no grainy shortcuts here. The baking soda trick during both the soak and the cook is what makes the difference, breaking down the skins so the final blend is impossibly silky. Tahini, fresh lemon juice, and a hit of cumin do all the heavy lifting on flavor, and because the recipe relies entirely on whole, straightforward ingredients, there's no need to scan a label for hidden spice blends that might sneak in unwanted heat. A finishing drizzle of good olive oil and a dusting of smoked paprika make it look stunning on a platter without any extra effort. Whether you're hosting a party or just want a seriously satisfying snack situation, this is the bowl everyone will be hovering around.
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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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