MSG Free Vegan Creamy Party Hummus

Total time9 hr 50 min

Prep time20 min

Cook time1 hr 30 min

4.9

(27)

Creamy, cloud-like, and built for a crowd, this hummus is the kind of dip that disappears within minutes at any gathering. Starting from dried chickpeas and cooking them until they practically melt makes all the difference — the texture is silky smooth in a way that no canned shortcut can match. A generous pour of tahini, fresh lemon juice, and a touch of cumin give it that deep, layered flavor without relying on any additives or flavor enhancers you'd find lurking in store-bought versions. For anyone navigating MSG sensitivities, the ingredient list here is refreshingly clean — every element is whole and recognizable, from the chickpeas to the finishing drizzle of extra-virgin olive oil. The trick of blending the garlic and lemon first, then whipping in ice water at the end, is what gives this hummus its almost whipped, airy consistency. Finished with smoked paprika and fresh parsley, it looks stunning on a platter and tastes even better. Make a big batch — it goes fast.

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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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