Chestnut Free Vegan Creamy Party Hummus

Total time9 hr 50 min

Prep time20 min

Cook time1 hr 30 min

4.9

(27)

Silky, cloud-like, and packed with bright lemony flavor, this hummus is the kind of dip that disappears from the table before you've even finished setting out the pita. Starting from dried chickpeas and cooking them until they're genuinely fall-apart tender is the secret behind that ultra-smooth, restaurant-quality texture — no grainy shortcuts here. The baking soda trick during both the soak and the cook is what makes the chickpeas so soft that the food processor can whip them into something almost mousse-like. Tahini, fresh lemon juice, and a touch of cumin do the heavy lifting on flavor, while a slow drizzle of ice water during blending gives the final dip its signature lightness. Finished with good olive oil, a dusting of smoked paprika, and a handful of fresh parsley, it looks genuinely stunning on a platter without any extra effort. Every ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden nut-based additives or worry about cross-contact with tree nuts. This is the kind of crowd-pleasing centerpiece that earns you compliments every single time.

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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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