Nutmeg Free Vegan Creamy Party Hummus
Creamy, cloud-like, and built for a crowd, this hummus is the kind of dip that disappears from the table before you even get a chance to set out the pita. Starting from dried chickpeas and cooking them until they're genuinely fall-apart tender is the secret to that ultra-smooth, almost whipped texture that store-bought versions can never quite match. The baking soda trick during both the soak and the cook softens the skins dramatically, so your food processor can do its thing and produce something truly silky. Tahini, fresh lemon juice, and a long blending time bring everything together into a dip that's rich without being heavy. A drizzle of good olive oil and a dusting of smoked paprika on top make it look as impressive as it tastes. For anyone navigating warm-spice sensitivities, this recipe keeps things clean — cumin is the only spice in the mix, and every ingredient is straightforward and easy to verify. It's the kind of party dish that earns you compliments all night long.
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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.
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