Pecan Free Vegan Creamy Party Hummus
Smooth, silky, and deeply savory, this party hummus is the kind of dip that disappears within minutes of hitting the table. Starting from dried chickpeas and cooking them until they practically melt makes all the difference — the texture is impossibly creamy in a way that store-bought versions rarely achieve. A generous pour of tahini, fresh lemon juice, and a touch of cumin give it that bright, nutty depth, while a drizzle of good olive oil and a dusting of smoked paprika make it look stunning on any spread. The whole process is built around simple, whole ingredients — chickpeas, tahini, garlic, lemon — so there's no guesswork about what's actually in the bowl. Tree nut allergies can make party snacking stressful, especially with dips that sometimes sneak in unexpected additions, but every ingredient here is straightforward and easy to verify. Whether you're serving it with warm pita, fresh vegetables, or just a spoon, this is the kind of crowd-pleasing recipe worth making from scratch every single time.
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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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