Dairy Free Vegan Creamy Party Hummus
Rich, velvety, and built entirely from pantry staples, this hummus is the kind of dip that disappears within minutes at any gathering. The secret is starting with dried chickpeas cooked low and slow with baking soda until they're almost falling apart — that extra softness is what gives the final blend its impossibly smooth, cloud-like texture. Generous tahini, fresh lemon juice, and a touch of cumin round out the flavor in a way that store-bought versions simply can't match. Because every ingredient here is naturally plant-based, there's no need to swap or substitute a thing — no butter, no cream, no hidden dairy lurking in the mix. Ice water gets drizzled in at the end to whip the whole thing into something light and airy rather than dense and heavy. Finished with a pool of olive oil, a dusting of smoked paprika, and a scatter of fresh parsley, it looks stunning on a platter and tastes even better. Whether you're feeding a crowd or just stocking the fridge for the week, this is the recipe worth making from scratch.
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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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