Cashew Free Vegan Creamy Party Hummus
This hummus is the kind of dip that makes people hover around the table and forget there are other snacks. It starts with dried chickpeas soaked overnight and cooked until they're impossibly soft, which is the real secret to that ultra-smooth, cloud-like texture you just can't get from a can. Tahini, fresh lemon juice, and a touch of cumin bring deep, nutty, bright flavor, while a drizzle of ice water whipped in at the end makes the whole thing light and almost airy. The finish — a generous pour of olive oil, a dusting of smoked paprika, and a scatter of fresh parsley — turns a simple bowl into something genuinely beautiful on a party spread. For anyone navigating tree nut allergies or sensitivities, this recipe is a relief: every ingredient is straightforward, and there's no need to second-guess store-bought versions that sometimes sneak in cashew-based creamers or blended nut oils to achieve that silky consistency. This one gets there entirely through technique and quality pantry staples. Make a big batch — it disappears fast.
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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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