Hazelnut Free Vegan Creamy Party Hummus
Rich, velvety, and built for a crowd, this hummus starts from scratch with dried chickpeas cooked until they're almost impossibly soft — the kind that crush between two fingers without any resistance. That extra cook time is the secret weapon, giving the final blend a silky, cloud-like texture that store-bought versions simply can't match. Lemon juice and raw garlic go into the food processor first, mellowing as they mingle with thick tahini before the chickpeas ever join the party. A slow drizzle of ice water whipped in at the end is what pushes the whole thing from good to genuinely great — light, airy, and perfectly spreadable. Finished with a swirl of olive oil, a dusting of smoked paprika, and a scatter of fresh parsley, it looks as impressive as it tastes. 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 from processed dips. Whether you're feeding a table full of guests or just treating yourself, this is the kind of hummus that 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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