Paraben Free Vegan Creamy Party Hummus
Creamy, cloud-like, and built for a crowd, this hummus is the kind of dip that disappears before anything else on the table. Starting from dried chickpeas and cooking them until they're genuinely fall-apart soft is the secret behind that ultra-smooth, almost whipped texture you rarely get from a store-bought tub. The baking soda trick during both the soak and the cook is a small step that makes a huge difference, breaking down the skins so the final blend is silky rather than grainy. Blending the garlic and lemon juice first, then working in the tahini before the chickpeas, builds a rich, layered flavor that tastes far more complex than the short ingredient list suggests. A drizzle of good olive oil, a dusting of smoked paprika, and a handful of fresh parsley turn the finished bowl into something genuinely beautiful. Because every ingredient here is whole and straightforward — legumes, citrus, spices, and fresh herbs — you're not navigating preservatives or synthetic additives that sneak into packaged versions. Make it for a party and watch it become the thing everyone asks you to bring every single time.
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!