Pregnancy Friendly Vegan Creamy Party Hummus
Creamy, garlicky, and impossibly smooth, this homemade hummus is the kind of dip that disappears fast at any gathering — and it happens to be a genuinely nourishing choice during pregnancy. Chickpeas are a fantastic source of plant-based protein and folate, both of which matter a lot when you're eating for two. Starting from dried chickpeas and cooking them low and slow until they're meltingly tender is what gives this version its luxurious, restaurant-quality texture that store-bought simply can't match. The tahini gets whipped with fresh lemon juice and a little ice water until the whole thing turns pale, fluffy, and rich — no dairy, no additives, nothing you'd need to second-guess. Ground cumin adds a gentle warmth, and the finishing drizzle of extra-virgin olive oil with smoked paprika makes it look as good as it tastes. It's the kind of crowd-pleasing spread that works just as well on a party platter as it does as a satisfying afternoon snack with whatever you have on hand for dipping.
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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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