Mushroom Free Vegan Creamy Party Hummus
This hummus is the kind of dip that makes people hover around the table and ask for the recipe before they've even finished their first scoop. 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. A long spin in the food processor with warm chickpeas, good tahini, fresh lemon juice, and a drizzle of ice water builds layers of nutty, bright, creamy flavor that store-bought versions simply can't match. The smoked paprika and olive oil finish transform a simple bowl into something genuinely beautiful on a party spread. Every ingredient here is naturally plant-based and completely free of fungi, so there's no need to scan labels or worry about hidden additions sneaking in. Whether you're feeding a crowd or just want a week's worth of snacking sorted, this recipe scales up easily and keeps well in the fridge.
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!