Mediterranean Diet Friendly Vegan Creamy Party Hummus
Hummus is one of those dishes that sits at the very heart of Mediterranean eating — built on legumes, good olive oil, and bright citrus, it checks every box for the way this diet is meant to feel. Starting from dried chickpeas and cooking them low and slow with a little baking soda is the secret to that impossibly silky, restaurant-quality texture that store-bought versions never quite manage. The tahini goes in while the chickpeas are still warm, and a few tablespoons of ice water whipped in at the end lifts the whole thing into something light and cloud-like rather than dense and heavy. Fresh lemon juice and a touch of cumin keep the flavor clean and lively, while a generous pour of extra-virgin olive oil over the top adds the kind of richness that actually does your body good. Smoked paprika and fresh parsley finish it off with color and a gentle smokiness that makes the platter look as good as it tastes. This is the kind of recipe you bring to a gathering and people immediately ask you for — and the answer is genuinely just whole ingredients and a little patience.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!