Nitrate & Nitrite Free Vegan Creamy Party Hummus
Creamy, dreamy, and built entirely from scratch, this hummus is the kind of dip that makes store-bought versions feel like a distant memory. Starting with dried chickpeas and cooking them low and slow with a touch of baking soda is the real secret — it produces beans so tender they practically melt, giving the final blend that impossibly silky, cloud-like texture. The trick of processing the garlic and lemon juice first, then whipping in the tahini before the chickpeas even hit the bowl, builds a base that's nutty, bright, and deeply savory all at once. A slow drizzle of ice water while the machine runs is what takes it from good to genuinely spectacular — light, airy, and perfectly spreadable. Every single ingredient here is whole and unprocessed, so there's no need to scrutinize labels or worry about hidden preservatives sneaking into your spread. Finished with a generous pour of olive oil, a dusting of smoked paprika, and a scatter of fresh parsley, it's as gorgeous on the table as it is on a pita. Whether you're feeding a crowd or just treating yourself, this is the hummus recipe worth making time for.
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!