Celery Free Vegan Creamy Party Hummus

Total time9 hr 50 min

Prep time20 min

Cook time1 hr 30 min

4.9

(27)

Creamy, dreamy, and built for a crowd, this hummus starts from scratch with dried chickpeas and a handful of pantry staples that come together into something genuinely special. The baking soda trick — used both during soaking and cooking — is the secret to getting those chickpeas impossibly soft, which is what gives the final dip its ultra-smooth, almost whipped texture. Blending the garlic and lemon juice first, then working in the tahini before the chickpeas even hit the bowl, builds a rich, layered flavor that store-bought versions simply can't touch. A slow drizzle of ice water while the food processor runs is what transforms the mixture from dense paste into something light and airy enough to hold a beautiful swirl. Every ingredient here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden vegetable blends sneaking in. Finished with a generous pour of olive oil, a dusting of smoked paprika, and a scatter of fresh parsley, it looks as impressive as it tastes. Set it out at a party and watch it disappear before anything else on the table.

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
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!