Lactose 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 nutty depth, this hummus is the kind of dip that disappears from the table before anyone even notices it arrived. The secret is in the process — starting with dried chickpeas cooked until they're genuinely fall-apart tender, then blending them while still warm so everything emulsifies into something impossibly smooth. A generous pour of tahini, fresh lemon juice, and a slow drizzle of ice water give it that light, airy texture you just can't get from a store-bought tub. Because every single ingredient here is naturally free of dairy, there's zero guesswork about hidden milk derivatives or lactose-containing additives sneaking in. The finishing touches — a glossy pool of olive oil, a dusting of smoked paprika, and a scatter of fresh parsley — turn it into a centerpiece-worthy spread that looks like it came from a restaurant. It's the kind of recipe that earns you a reputation at every gathering, and once you've made it from scratch, you'll never go back.

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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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