Eggless Vegan Creamy Party Hummus
This hummus is the kind of dip that makes people hover around the table and forget there are other dishes. Starting from dried chickpeas and cooking them low and slow with baking soda is the real secret — it produces beans so tender they practically melt, giving the final blend that impossibly silky, restaurant-quality texture. The technique of processing the garlic and lemon juice first, then whipping in the tahini before the chickpeas even hit the bowl, builds a base that's thick, pale, and almost fluffy. A slow drizzle of ice water while the machine runs takes it from good to genuinely cloud-like. Since every ingredient here is whole and plant-based — chickpeas, tahini, lemon, olive oil, spices — there's nothing to second-guess for anyone avoiding eggs or animal products. Finished with a swirl of extra-virgin olive oil, a dusting of smoked paprika, and a scatter of fresh parsley, it looks stunning on a platter without any extra effort. Make a big batch, because 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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