Carrageenan Free Vegan Creamy Party Hummus
Creamy, cloud-like hummus made entirely from scratch is one of those party dishes that disappears from the table before you even get a chance to step back and admire it. Starting with dried chickpeas and cooking them low and slow with a touch of baking soda is the real secret here — it produces a batch so silky and smooth that store-bought versions simply can't compete. The combination of well-stirred tahini, fresh lemon juice, and a long spin in the food processor builds a depth of flavor that feels almost luxurious, finished with a drizzle of good olive oil and a dusting of smoked paprika for a little drama. Every ingredient in this recipe is whole and straightforward, which means you can skip the label-reading anxiety that comes with packaged dips and spreads that often sneak in additives and stabilizers. The ice water trick — added one tablespoon at a time while the processor runs — is what takes the texture from good to genuinely extraordinary, giving you that light, airy consistency that holds a beautiful swirl on the platter. Whether you're serving it at a gathering or just making a big batch for the week, this is the kind of recipe that makes people ask for the secret.
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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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