Rice Free Vegan Creamy Party Hummus
Hummus done right is one of those dishes that makes everyone hover around the appetizer table a little longer than planned, and this version is the kind you'll want to bring to every gathering. Starting from dried chickpeas and cooking them until they're genuinely fall-apart soft is the secret behind that ultra-smooth, cloud-like texture — no grainy shortcuts here. The baking soda trick during both the soak and the cook is what makes the chickpeas break down so thoroughly, giving the finished dip that silky, restaurant-quality consistency. Generous tahini, fresh lemon juice, and a hit of cumin build layers of flavor that store-bought versions simply can't match. Drizzled with good olive oil, dusted with smoked paprika, and scattered with fresh parsley, it looks as impressive as it tastes. Since every ingredient here is naturally grain-free and plant-based, it's an effortless fit for a crowd with mixed dietary needs — no substitutions required, just great food.
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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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